Soak wooden skewers in water for 30 minutes to prevent burning during cooking.

In a large bowl, combine ranch seasoning, dill, paprika, garlic powder, onion powder, salt, and black pepper. Add chicken pieces and olive oil, tossing until evenly coated.

Thread chicken pieces tightly onto soaked skewers, leaving minimal gaps between pieces.

Melt butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in Parmesan cheese, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, and onion powder until well combined.

Reserve two-thirds of the garlic Parmesan sauce for final basting. Use the remaining one-third for basting during cooking.

For Air Fryer: Preheat to 400°F. Cook 2-3 skewers at a time for 5 minutes. Flip, baste with sauce, and cook 2 more minutes. Flip again, baste, and cook 5-6 minutes until internal temperature reaches 165°F.

For Oven: Preheat to 450°F. Place skewers on foil-lined baking sheet. Bake 14 minutes, flipping halfway and basting throughout. Broil for 2 minutes at the end for caramelization.

For Grill: Preheat grill to medium-high heat. Grill skewers 5-6 minutes per side, basting with garlic butter as they cook.

Remove skewers from heat and immediately drizzle with reserved garlic Parmesan sauce. Sprinkle with additional grated Parmesan cheese and fresh parsley if desired. Serve hot.