FOR THE CHICKEN:
FOR THE RAITA DIP (OPTIONAL):
Heat an air fryer to 400ºF. Meanwhile, Place 2 teaspoons baking powder, 2 teaspoons curry powder, 1 teaspoon red chili powder or paprika, 1 teaspoon garlic powder, 1 teaspoon granulated sugar, and 1/2 teaspoon kosher salt in a medium bowl and whisk until combined.
Pat 6 chicken drumsticks thoroughly dry with paper towels. Toss and roll the drumsticks in the spice blend to coat all over. Drizzle with 2 tablespoons olive oil and rub all over chicken until thickly coated in oil and spices. If needed, reposition the skin to cover the meat and protect it from drying out.
Brush the air fryer basket with a thin layer of olive oil. Air frying in batches if needed, place the drumsticks in a single layer in the basket and air fry for for 10 minutes. Flip the drumsticks and continue to air fry until cooked through and the skin is evenly browned and crisp, 7 to 10 minutes more. Transfer to a wire rack and let cool 5 minutes. If air frying in batches, carefully wipe out the basket and brush again with olive oil before the next batch and tent the first batch loosely with aluminum foil to keep warm. Meanwhile, finely chop 1/4 bunch fresh cilantro leaves and tender stems until you have 1 tablespoon. Make the raita if desired.
Prepare the following, adding each to the same small bowl as you complete it: Grate 1 Persian cucumber on the large holes of a box grater. Juice 1/2 lemon until you have 1 tablespoon juice. Finely chop the leaves from 1/4 bunch fresh cilantro and 1/4 bunch fresh mint until you have 2 tablespoons of each.
Add 1 cup whole milk plain yogurt, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Stir to combine. Taste and season with more kosher salt as needed. Refrigerate until ready to serve.
When the chicken is ready, sprinkle with the chopped cilantro and serve with the raita.