Soak the skewers

• If using wooden skewers, soak them in water so they don't burn.

Marinate the chicken

• Cut the chicken thighs into large bite-sized pieces.
• Mix the paprika, garlic powder, onion powder, black pepper, seasoning salt, lemon juice, mayonnaise and olive oil with the chicken in a bowl and toss to coat.
• Marinate for as long as you can, from a minute up to overnight for the best flavor.

Preheat the air fryer

• Preheat the air fryer to 190 °C.

Make the garlic parmesan herb butter

• Melt the butter in a large pan, then add the minced garlic and cook over medium-low heat.
• Add the grated parmesan, hot sauce, chopped parsley and chili flakes, mix together, then set aside.

Divide the butter

• Set aside half of the garlic butter and use the other half to baste the chicken as it cooks.

Skewer and air fry the chicken

• Thread the chicken onto the skewers.
• Cook, then baste with garlic butter and flip.
• Cook again, baste once more with garlic butter and flip.

Crisp the edges

• Increase the temperature to 205 °C for the last few minutes to get extra crispy edges.

Rest and finish

• Once the chicken is cooked through, let it rest.
• Baste with the reserved garlic butter and optionally finish with more parmesan and fresh parsley.