In a large bowl, combine boneless, skinless chicken thighs with vegetable oil, parmesan cheese, lemon juice, honey, soy sauce, Dijon mustard, minced garlic, smoked paprika, crushed red pepper, dried oregano, kosher salt, and black pepper. Mix until all chicken pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for deeper flavor infusion.

Once marinated, take the soaked wooden skewers and thread 5-6 pieces of chicken onto each skewer, ensuring they are spaced evenly and can lay flat in your air fryer basket. Be mindful not to overcrowd the skewers.

Preheat your air fryer to 400°F (200°C). Carefully place the chicken skewers inside the basket and air fry for 11-12 minutes, flipping halfway through. Ensure chicken reaches an internal temperature of 165°F (74°C) before removing.

While the chicken cooks, melt butter in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in honey, parmesan cheese, and chopped fresh parsley. Stir continuously for another minute, then remove from heat.

Once the honey garlic chicken skewers are done, carefully brush them with the warm honey garlic butter. Serve the skewers warm on a platter, garnished with extra parsley if desired.