SEASON: Add the chicken pieces to a bowl, season with seasoning salt, mayo, garlic powder, and grated parmesan. Mix to coat evenly. Allow the chicken skewers to marinate for as little as 20 minutes and ideally, 4-16 hours covered in the refrigerator.

BUTTER: In a bowl, combine the butter, pressed garlic, parsley, parmesan, chili crisp, and lemon juice. Press with a fork to create a compound butter. Zap in the microwave for 5 seconds just to loosen it a tad bit.

SKEWER: Thread chicken pieces onto metal or wooden skewers and set aside for later. Preheat an air fryer or an outdoor grill. I usually air fry the skewers at 400ºF.

COOK: Once the air fryer is heated, add 4-7 skewers at a time, taking care not to overcrowd so that they cook evenly. Cook the chicken skewers for 6 minutes, flip and cook for another 3 minutes.

BASTE: Check the temp of the chicken, it should have cross 150ºF at this point. Baste the chicken once it does, and cook for 1 minute. Then flip, baste the other side, and cook for another 30-40 seconds. Check the chicken for doneness with a meat thermometer, it should read 165ºF.

SERVE: Remove skewers from the air fryer, top with more parm or parsley and serve warm with your favorite sides!