In a large bowl, add the chicken, salt, black pepper, olive oil, lemon pepper, and smoked paprika, then toss with your hands until every piece is evenly coated.

Thread the chicken onto 6 skewers that fit inside your air fryer basket, dividing the pieces evenly, then set aside while you make the sauce.

In a wide skillet or pan over medium heat, add the butter and let it melt for about 1 minute.

Add the shallot and cook for 5 to 6 minutes, stirring with a wooden spoon, until it starts to brown.

Add the garlic, thyme, and rosemary, then stir for 2 minutes until fragrant.

Pour in the apple cider vinegar to deglaze, scraping up any browned bits from the bottom of the skillet with the wooden spoon, for about 30 seconds.

Pour in the beef broth and heavy cream, then stir to combine and bring to a simmer.

Stir in the crushed black peppercorns, brown sugar, Worcestershire sauce, and Dijon mustard, then simmer over low heat for 5 to 6 minutes until thick enough to coat the back of a spoon, adding a splash more broth if it gets too thick.

In the air fryer basket, arrange the skewers in a single layer, then air fry at 400°F for 12 to 13 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F.

Spoon a little of the peppercorn sauce over each skewer, then air fry at 400°F for another 3 to 4 minutes.

Serve the skewers with the remaining peppercorn sauce on the side for dipping, then enjoy!