Skin-on thighs vs boneless breasts, have to pick one for meal prep

Been doing Sunday meal prep for like 6 months now. I always grabbed boneless skinless breasts because they seem healthier. Last week I tried skin-on thighs in the air fryer at 400 for 18 minutes. Crispy skin, way more flavor, and they stayed juicy for 3 days in the fridge. The breasts always came out dry by Tuesday no matter what I did. Now I'm stuck on which to use for my next batch of 8 containers. Anyone else switch over and never look back, or do you have a trick to keep breasts from drying out?

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