To make these skewers, start by preparing the chicken. Cut the chicken thighs into cubes and set them aside.

Next, remove the pickle slices from a jar and add them to a bowl. Set the pickles aside, keeping the brine in the jar.

Then, add the hot honey into the jar with the pickle brine and set it aside.

Add the cubed chicken thighs to the jar with the pickle brine and honey and stir until they're fully coated. Transfer the jar to the fridge, and allow the chicken to marinate for a minimum of 30 minutes.

Once the chicken is done marinating, remove the chicken thighs from the jar and assemble the skewers. Add the chicken thighs and pickle slices to skewers, alternating each one.

Once the skewers have been assembled, line them up on a tray and use a paper towel to pat away the excess moisture.

Brush the skewers with olive oil on all sides and sprinkle 1 tablespoon of the ranch seasoning over the skewers. Use your hands to rub them in.

To make these skewers on the grill, heat your grill to 450 F. Once the grill is hot, add the skewers to it. Allow the skewers to cook, completely undisturbed, for 7-8 minutes, then flip them to the other side and allow them to cook for another 6-7 minutes, or until they reach an internal temperature of 165 F.

To make these skewers in the air fryer, preheat your air fryer to 400 F for 5 minutes. Add the assembled skewers to the basket of an air fryer and allow them to cook for 10 minutes. Then, flip them to the other side and allow them to cook for another 8 minutes, until the chicken is fully cooked through.

Prepare the sauce by heating a small saucepan, on the stove, over medium heat, and adding in the butter. Once the butter has melted, add in the ranch seasoning, chopped dill, mashed garlic, and chicken broth. Whisk the ingredients together until they're fully incorporated. Allow the sauce to simmer for five minutes, then remove it from the heat.

Drizzle some of the sauce over the skewers, then serve immediately and enjoy!