Soak wooden skewers in water for at least 30 minutes to prevent them from burning.
Cut the chicken into pieces about 3 inches long.
In a large bowl, mix the olive oil with paprika, garlic powder, onion powder, salt, and pepper.
Add the chicken pieces to the bowl and toss to coat them thoroughly in the seasoning mixture.
Thread the seasoned chicken pieces tightly onto the soaked skewers.
In a microwave-safe bowl, partially melt the butter and stir in the minced garlic.
Add the red pepper flakes, hot sauce, parsley, and grated parmesan to the butter and garlic, stirring until well combined.
Reserve one-third of this sauce for basting the partially cooked chicken, keeping the rest for later.
Air fry 2 to 3 skewers at a time at 400°F for 5 minutes.
Remove the skewers, flip them over, and baste with the reserved one-third of the sauce.
Return the skewers to the air fryer and cook for an additional 2 minutes.
Flip the skewers again, baste with more sauce, and cook for a final 5 to 6 minutes or until the chicken reaches an internal temperature of 165°F.
Brush the skewers with the remaining garlic parmesan butter sauce.
Sprinkle extra parmesan over the top and serve immediately.