To make these crispy butterflied chicken drumsticks, start by butterflying the chicken. Using a sharp knife, carefully cut down along one side of the bone, then make similar cuts on either side so the meat opens up and lays flat. You want each drumstick to be one even piece with plenty of surface area exposed. Add all of the butterflied drumsticks to a large bowl and set aside.

Next, drizzle the chicken with the olive oil, then sprinkle over the paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Use your hands to really massage the seasoning into the chicken, making sure it gets into every crevice.

If you’re using the air fryer, preheat it to 400°F. Arrange the chicken in a single layer, skin side down, and cook for 10–12 minutes. Flip the drumsticks and continue cooking for another 10–13 minutes, until the skin is deeply golden and crispy and the chicken is cooked through.

For the oven method, preheat your oven to 400°F and line a baking sheet. Arrange the chicken in an even layer and roast for 18–20 minutes, then flip and continue roasting for another 17–20 minutes, until the skin is crisp and the meat is juicy and fully cooked.

While the chicken cooks, make the herby yogurt sauce. Add the labneh or Greek yogurt, chives, parsley, jalapeño, garlic, lemon juice, and salt to a small food processor or blender. Blend until mostly smooth, leaving a little texture. Taste and adjust the salt as needed.

Serve the hot, crispy chicken with plenty of the tangy herby yogurt sauce on the side.