Make the garlic parmesan butter marinade

• In a bowl, combine the melted butter, grated Parmesan, minced garlic, Dijon mustard, Italian seasoning, garlic powder, onion powder, black pepper, salt and chopped parsley.
• Whisk until smooth and well blended.

Make the sweet & spicy Korean BBQ marinade

• In a bowl, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, lime juice and black pepper.
• Whisk until the honey and gochujang are fully dissolved.

Make the creamy Mediterranean shawarma marinade

• In a bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, cinnamon, onion powder, cardamom, salt and black pepper.
• Stir until evenly mixed.

Marinate the chicken

• Add the chicken to the marinade of your choice and turn to coat well.
• Cover and refrigerate for at least 30 minutes, ideally 4 to 12 hours for more flavor.

Cook the chicken

• Grill, air fry or pan-cook the chicken until cooked through to an internal temperature of 165 °F.
• For the garlic parmesan version, mix the Parmesan with some of the garlic butter and brush it over the chicken after cooking.
• For the Korean BBQ version, reserve a little marinade before adding the chicken, simmer it into a sticky glaze and brush it over the chicken after cooking.
• Sprinkle the Korean BBQ chicken with sesame seeds and green onions if desired.