Mix the marinade in a large bowl: avocado oil, brown sugar, tamari sauce, salt, oregano, paprika, garlic powder, onion powder and pepper.

To butterfly a chicken drumstick: Find the thickest part of the chicken drumstick. Use the pointed end of a sharp knife to slice down the bone, from the thick meaty end toward the bony tip of the chicken. Carefully make a cut below the chicken on one side of the middle slice. Lift up the flap and spread it flat. Repeat on the other side. Repeat with all drumsticks. You can also do this step with chicken shears, if preferred.

Place drumsticks into the marinade bowl, and massage the chicken with your hands to fully coat in the marinade.

Marinate for at least 30 minutes in the fridge, or overnight in the fridge.

To bake: Preheat the oven to 425°F. Line a rimmed baking sheet with foil, and place a baking rack on top that fits within the baking sheet. Grease everything with cooking spray. Place chicken skin-side up onto the rack and bake for 45 minutes, until cooked through and reaching at least 165°F internally.

To grill: Preheat your grill to 400°F and cook drumsticks, covered, on each side for about 5 to 8 minutes, until charred and cooked through and reaching at least 165°F internally.

To air fry: Preheat the air fryer to 400°F. Grease the basket and cook skin-side up for approximately 20 to 25 minutes, until the chicken reaches at least 165°F internally.