Marinate the chicken: Mix chicken with mayonnaise, olive oil, garlic, lemon zest, lemon juice, paprika, Cajun seasoning, oregano, pepper, and salt. Let marinate for at least 30 minutes. After marinating add chicken to skewers.

Make the polenta: Bring stock to simmer. Slowly whisk in polenta to avoid lumps. Cook on low heat for 20 minutes, stirring often. Once thick and creamy, stir in butter, parmesan and black pepper. If too thick, loosen with a splash of hot water. Keep warm on low heat.

Make the lemon butter: Melt butter in a pan. Add garlic and cook for 20–30 seconds. Turn off heat and stir in lemon zest, lemon juice, parsley and salt.

Cook the chicken: Air fryer: Preheat air fryer to 400°F / 200°C. Air fry for 11–14 minutes, flipping halfway through. Chicken should be golden and cooked through. Grill: Heat grill to medium-high. Grill skewers for 10–14 minutes, turning occasionally, until charred and cooked through.

Finish the chicken: Brush hot skewers generously with lemon parsley butter sauce. Sprinkle parmesan over the top so it melts slightly. Finish with extra parsley and a squeeze of lemon.

Serve: Spread creamy polenta on plates. Top with chicken skewers. Add grilled corn or chosen veggie on the side. Spoon extra butter sauce over everything. Serve immediately and enjoy.