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Trim excess fat from chicken thighs and then cut into 1-inch pieces.
Mix chicken along with lightly beaten egg, salt and pepper together in a medium bowl, until well combined.
Sprinkle all purpose flour on top and toss around to coat the chicken and keep aside.
In a shallow bowl, stir together panko, parmesan, red pepper flakes and parsley (if using).Optional step - If you're using pre-shredded coarse parmesan, I like to briefly grind it for a few seconds before coating your chicken nuggets, for a more uniform coating.
Working with one chicken piece at a time, dredge into the panko-parmesan mixture, turning and pressing on all sides to coat evenly and place on a large plate.
Pre heat air fryer to 400°F. Place half the chicken nuggets into the air fryer basket, spacing evenly and spray a generous coating of non-stick cooking spray. Cook for 5 minutes.
Open the basket, flip the nuggets, spray again with cooking spray and finish cooking for 2 to 3 minutes or cooked through.
Transfer chicken nuggets to a plate and repeat the process with the remaining nuggets.
Serve hot with ranch dressing, ketchup, marinara or your favorite barbecue sauce.