Preheat an extra-large 5.8-quart or similar sized air fryer to 400F.
To a large, shallow bowl, add the Panko breadcrumbs, parmesan, salt, pepper, and stir to combine; set aside.
To a medium microwave-safe bowl, melt the butter, about 30 seconds on high power.
Working in batches (I did 3 separate rounds), dip the chicken in the butter, then in the crumb mixture, assertively patting to help the coating adhere.
Place the coated chicken pieces in the air fryer basket. Do not allow them to touch, and don’t crowd them.
Optionally if desired, give them a quick and light mist with olive oil spray.
Air fry them for about 7 to 8 minutes total, flipping once halfway through with a tongs. When you flip them, if desired, spray again with a light misting of olive oil spray.
Place chicken on a serving platter and repeat the process with the remaining chicken.
While the last batch is air frying, to a medium bowl add the honey, mustards, whisk to combine, taste and check for flavor balance, adding more honey or mustard to taste if necessary; set aside until ready to serve with chicken.
