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If using wooden skewers, soak the skewers in water.
To a bowl or ziploc bag, add the chicken tenderloins, cubed, oil, chicken stock, lemon zest, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Seal the bag and gently move the chicken around so the sauce is evenly distributed and the chicken is fully coated. Set this aside. You can marinate this for up to one hour before baking.
To another bowl or ziploc bag, add the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix until combined.
Add the chicken to the breadcrumb mixture. Seal the bag, then gently shake it and press the breadcrumbs onto the chicken.
Thread the chicken onto the skewers.
Preheat a 6 quart (or larger) air fryer to 400° F. Spray the air fryer and the chicken with olive oil.
Cook for 6 minutes. Flip the chicken over and cook for an additional 6-9 minutes, or until the internal temperature reaches 165° F.
While the chicken is cooking, add the butter, Parmesan cheese, minced garlic, lemon juice, and parsley to a bowl. Mix until combined.
Remove the chicken and coat it with the butter sauce.