1Whisk together olive oil, wine, 2 tablespoons lemon juice, lemon zest, 1/2 of the garlic, crushed red pepper, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
2Add chicken and toss to coat. Cover and refrigerate 30 minutes to 1 hour.
3Stir together remaining salt and pepper with bread crumbs, panko, Parmesan cheese, and garlic powder in a shallow dish.
4Remove chicken from marinade and toss to coat in breadcrumb mixture, pressing to adhere as necessary.
5Thread chicken onto skewers and coat with olive oil cooking spray.
6Preheat an air fryer to 390 degrees F (198 degrees C).
7Air fry until chicken is no longer pink at the center and juices run clear, and is until lightly golden brown and crisp, about 12 minutes.
8Meanwhile, melt butter with remaining garlic in a microwave-safe dish on High in the microwave, about 10 seconds.
9Stir in remaining lemon juice and parsley.
10Drizzle butter mixture over chicken just before serving.
Ingredients
0.5 cup extra-virgin olive oil
0.25 cup white wine
3 tablespoons lemon juice
1 teaspoon lemon zest
4 cloves garlic, finely minced
0.25 teaspoon crushed red pepper flakes
0.25 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pounds skinless boneless chicken thighs, cut into 1 1/2 inch pieces