Prep and Skewer Chicken:
Soak wooden skewers in water for at least 30 minutes to prevent burning.
In a small bowl, combine the chicken seasoning mixture and set aside.
Cut the chicken into 3-inch pieces and place them in a large bowl or zip-top bag. Toss the chicken with olive oil and the seasoning mixture until well-coated on all sides.
Thread the chicken onto skewers, packing the pieces tightly together for maximum juiciness. If needed, trim the skewers to fit in your air fryer.
Make the Garlic Parmesan Butter Sauce:
In a microwave-safe bowl, melt the butter and minced garlic.
Add in red pepper flakes, hot sauce, ranch seasoning, dried dill, onion powder, and grated parmesan. Whisk until fully combined. If the sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.
Set aside ⅓ of the sauce for basting the par-cooked chicken, and reserve the rest for after cooking. Make sure to avoid cross-contamination by using separate portions of the sauce for raw and cooked chicken.
Cook the Chicken:
Preheat your air fryer to 400°F (200°C). Cook 2-3 skewers at a time, depending on the size of your air fryer.
Air fry the skewers for 5 minutes. Flip, baste with the reserved sauce, and cook for another 2 minutes.
Flip again, baste with more sauce, and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (74°C).
Once done, baste with the reserved clean sauce and sprinkle with extra parmesan before serving.