Step 1

Place cilantro, juice from 1 lime, olive oil, garlic, brown sugar, cumin, chipotle pepper seasoning, and salt in a blender and pulse until smooth. (You can whisk together in a large mixing bowl but I think the blender really emulsifies everything together.)

Step 2

Place bite-size chicken chunks in a large zippered plastic bag. Pour the cilantro marinade over the chicken. Seal the bag and marinate overnight in the refrigerator.

Step 3

Remove the chicken from the marinade and discard bag and leftover liquid. Thread short 4-5" wooden skewers (or bamboo skewers) with a piece of chicken and alternate with pepper and mushroom. This recipe made enough for 8 short skewers.

Step 4

Line air fryer basket with parchment paper and place skewers in a single layer in basket. Air Fry at 360º for 4 minutes. Depending on the size of your air fryer, you may need to cook these in batches.

Step 5

While chicken is cooking, in a microwave safe bowl, melt butter and whisk in remaining ingredients.

Step 6

Open air fryer and Brush skewers with glaze. Flip skewers and brush with more glaze. Air fry an additional 4 min.

Step 7

Check chicken with an instant read meat thermometer and remove when the internal temperature of the chicken reaches 160º. Glaze again and add 1-2 min if necessary.

Step 8

Remove skewers and let rest for 3-5 minutes.

Step 9

Serve kabobs over brown rice and sprinkle with cilantro and brush with any remaining butter glaze. Make it low carb and serve over cauliflower rice.