Soak wooden skewers in water for at least 30 minutes. Combine chicken seasoning mixture (paprika, garlic powder, onion powder, salt, pepper) in a small bowl. Cut chicken tenders into 3" pieces. Place chicken in a large bowl or zip-top bag, toss with olive oil and the spice mixture, ensuring all pieces are well coated.

Thread the seasoned chicken pieces onto the soaked skewers, packing them tightly with no space in between to ensure maximum juiciness. If needed, trim the top few inches of the skewers to fit your air fryer.

Prepare the Garlic Parmesan Butter Sauce: In a microwave-safe bowl, combine butter and minced garlic. Heat until butter is partially melted. Stir in grated Parmesan, hot sauce, red pepper flakes, and minced parsley. Whisk until combined. If the sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.

Scoop out approximately 1/3 of the sauce into a separate small bowl. This will be used for basting the chicken as it cooks. Reserve the remaining sauce for basting the cooked chicken to avoid cross-contamination. Ensure your basting brush is clean between uses.

Cook the chicken skewers in the air fryer. Cook 2-3 skewers at a time at 400°F (200°C) for 5 minutes. Remove the skewers, flip them, and baste with the reserved 1/3 portion of the sauce. Return to the air fryer and cook for an additional 2 minutes at 400°F (200°C).

Flip the skewers back, baste with more sauce, and cook for another 5-6 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The total cooking time will be approximately 12-14 minutes, but may vary depending on your air fryer.

Once the chicken is cooked through, remove the skewers from the air fryer. Brush them with a final pass of the reserved garlic parmesan sauce and sprinkle with extra grated Parmesan cheese. Serve immediately.