Cut the chicken tenders into uniform pieces for even cooking.

In a mixing bowl, combine olive oil, 1½ tablespoons of dry ranch seasoning, 1 teaspoon of dried dill, paprika, garlic powder, onion powder, salt, and black pepper. Toss chicken pieces until well-coated, then thread onto soaked wooden skewers tightly.

In a small saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 2-3 minutes until fragrant. Stir in grated Parmesan cheese, hot sauce, red pepper flakes, and remaining 2 teaspoons of dill. Allow to simmer for 2 minutes, then remove from heat and reserve two-thirds for basting.

Preheat your air fryer to 400°F, oven to 450°F, or prepare your grill for medium-high heat.

For air frying: Place skewers in a single layer, cook for 5 minutes, flip, baste, and continue for 5-6 more minutes until the chicken reaches 165°F.

For baking: Arrange skewers on a baking sheet, bake for 14 minutes, flip and baste halfway, then broil for 2 minutes.

For grilling: Cook the skewers for 5-6 minutes per side, basting regularly until internal temperature reaches 165°F.

Remove skewers from heat, allow to rest, drizzle with remaining sauce, and garnish with parsley before serving.