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In a large bowl, whisk together all marinade ingredients. Add chicken pieces and toss until well-coated. Let it sit for at least 20 minutes or refrigerate overnight if meal prepping.
Make a small 'well' in the center of the marinated chicken bowl and place a small heat-proof bowl or a piece of aluminum foil (shaped like a cup) on top of the chicken.
Using tongs, hold a piece of charcoal over a gas flame until it is red-hot and glowing.
Place the hot coal into the foil cup.
Pour 1 teaspoon of ghee or oil directly onto the coal. It will start smoking immediately.
Quickly cover the bowl with a tight-fitting lid or heavy foil to trap the smoke. Let it sit for 5 minutes.
Thread the chicken onto four 8-inch metal or soaked wooden skewers. Leave a tiny bit of space between pieces to ensure the air circulates for even browning.
Preheat the air fryer to 380°F. Arrange the skewers in a single layer and cook for 10 minutes, flipping halfway through if you’d like. Note: For extra char marks, air fry for an additional 2 minutes, but be careful not to overcook so the chicken stays juicy. Always ensure the internal temperature reaches 165°F for perfect doneness.
Immediately brush the hot skewers with the melted butter and cilantro mixture.