Season and thread the chicken

• Slice the chicken thighs into bite-sized pieces and combine in a bowl with the olive oil, paprika, garlic powder, salt, black pepper, onion powder and cayenne pepper.
• Thread onto the skewers, leaving a gap at both ends and keeping the pieces compact so they stay juicy.

Air fry the skewers

• Place the skewers in the air fryer and cook at 200 °C / 400 °F.

Make the garlic parmesan butter

• Combine the softened butter with the parmesan, garlic, parsley, salt and pepper.
• The butter should be soft enough to brush but not fully melted; microwave in 5 second blasts until creamy.

Flip, baste and finish cooking

• Flip the skewers with tongs and brush with a third of the butter.
• Air fry, then flip and brush with another third of the butter.
• Air fry again until lightly charred outside and piping hot through the centre (safe internal temp 74 °C / 165 °F).

Final baste and serve

• Remove the skewers and brush with the remaining butter.
• Sprinkle over more parmesan and parsley while still hot if desired.