Pat chicken drumsticks dry with paper towels. In a shallow bowl, whisk together coconut flour, sea salt, black pepper, smoked paprika, garlic powder, and dried thyme.

In a second shallow bowl, whisk the eggs. In a third shallow bowl, crush the pork rinds into fine crumbs (you can use a food processor or a rolling pin).

Dredge each drumstick first in the egg mixture, ensuring it's fully coated, then shake off excess.

Press the egg-coated drumstick into the crushed pork rinds, coating all sides generously. Repeat with remaining drumsticks.

For Air Fryer: Spray the air fryer basket with cooking spray. Place drumsticks in a single layer, ensuring they don't touch. Cook at 380°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

For Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and spray with cooking spray. Place coated drumsticks on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway, until golden brown and cooked through. Ensure chicken reaches an internal temperature of 165°F (74°C).