Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning. Thread onto 4x 20cm/8" skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy. Place in the air fryer and cook at 200C/400F for 10 minutes.

Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper. You want the butter to be soft enough to brush, but not completely melted. A little creamy if you will. Pop in the microwave for 5 second blasts until you reach this consistency.

After 10 minutes, flip the skewers (I find this easiest with a pair of tongs) and brush with ⅓ of the butter. Air fry for 2 minutes and 30 seconds, then flip them and brush with another ⅓ of the butter. Air fry again for another 2 minutes and 30 seconds, or until lightly charred on the outside and piping hot right through the centre (timings may depend on size of chicken pieces - safe internal temp for chicken is 165F/74C).

Remove the skewers and brush with the remainder of the butter. Sprinkle over more parmesan & parsley whilst they're still hot if desired.