• In a large bowl, mix avocado oil, Parmesan, lemon juice, honey, minced garlic, paprika, garlic powder, oregano, salt, red pepper flakes, and black pepper. Stir everything together and add the chicken. Stir until it is well coated in the marinade. Cover and refrigerate for at least 1 hour, or let it hang out overnight for max flavor.
• Preheat oven to 400 (or get your grill preheated). Once the chicken is marinated, thread 4–5 pieces onto each skewer. Pro tip: I like to alternate with sliced onion, it really amps up the flavor!

Oven Method:

• Place the skewers in a single layer on your cookie sheet. Don’t overcrowd. Bake at 400°F for 20-25 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F. Sometimes I do a minute of broil just to brown it up nicely.
• While the chicken is cooking, melt butter in a small saucepan over medium-low heat. Add garlic and let it sizzle for about a minute. Remove from heat, then stir in honey, Parmesan, and parsley until it’s all melted and magical.
• Brush that glorious honey garlic butter all over your cooked skewers and serve immediately. Get ready for compliments.

On The Grill:

• Grill over medium-high heat for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• Brush the grilled chicken with the garlic butter and serve.

Air Fryer:

• Place the skewers in a single layer in your air fryer basket. Don’t overcrowd—work in batches if you need to. Air fry at 400°F for 11–12 minutes, flipping halfway through. The chicken is done when it hits 165°F internally and has a little golden crisp on the edges. Brush the grilled chicken with the garlic butter and serve.