Peel the carrots and halve each one lengthwise so you have flat-faced strips.

Toss the carrots with the neutral oil, salt, and pepper. Arrange them in the air fryer basket in a single layer, cut-side up. Air fry at 400°F for 10 minutes.

While the carrots cook, make the buttered panko. In a microwave-safe bowl, microwave the 3 tbsp of butter and minced garlic together for 30 seconds until fully melted. Stir in the panko and a pinch of salt until every crumb is coated. Set aside.

In a second microwave-safe bowl, microwave the honey, 2 tbsp of butter, soy sauce, rice vinegar, and chili flakes for 30 seconds until the butter is melted. Stir until smooth and glossy.

Pull the carrots out of the air fryer. Brush half of the honey glaze over every carrot, letting it pool on the cut face. Return them to the air fryer for another 10 to 15 minutes at 400°F until deeply caramelized.

Pull the carrots out. Poke the thickest part of a carrot with a fork to test doneness. It should slide in with light resistance. If still firm, return to the air fryer for another 2 minutes and test again. Once tender, brush the remaining glaze over every carrot.

Scatter the buttered panko generously over the top of the carrots. Return to the air fryer at 400°F for 1 to 2 minutes until the panko is deep golden and toasted.

Transfer the carrots to a wide plate or board, panko side up. Finish with the chopped parsley, flaky salt, and an extra honey drizzle if you want it sweeter.