I packet of Hidden Valley Ranch Seasoning Mix
1 lb (or probably up to 2lbs) of cubed chicken breast
1 teaspoon Dijon Mustard (Maille is the best I have tried)
1 packet of HerbOx Sodium Free Chicken Bullion
1/4 cup lemon juice
1/2 cup water
I mix the marinade up and pour it over the chicken, which can marinate in the fridge for 4-6 hours (or probably more). Then I skewer them up with some onion and bell peppers and air fry 'em at 375°F for about 12m, and I check them around 6m in, to turn them. If they look like they are not getting a bit of crispiness I will bump the temp up for the last 4-5 minutes to 415°F. They are done when they reach an internal temp of 165°F. Depending on the size of the chicken cubes, cooking time may be longer.
Something to keep in mind with Hidden Valley Ranch though, is that it has MSG. So if you are sensitive to that, there may be other ranch dressing mixes that will work just as well (though honestly, MSG is pretty hard to beat for flavor).
You may have noticed those things with tails in the upper right pic, yep you got me, those are not chicken. The recipe for the Shrimp Skewers is so simple I almost hesitate to call it a "recipe", but they are still darn good. All I did was take some shelled (tail on) jumbo shrimp (uncooked of course), put them on skewers and sprinkle them with some lemon juice, and gave them a good dusting of Magic Shrimp Seasoning, and let them sit in the fridge for 10-15 min. Before they went in the air fryer, I sprayed them with olive oil, and then cooked em up in the air fryer for about 6 to 9 minutes at 420°F until they are fully cooked.
The rice is just Zatarains Yellow Rice which is my preferred lazy side dish when I'm too tired to make something else.