Cut chicken thighs into 1-inch cubes and place in a bowl.

Combine dill pickle slices with pickle brine, adding hot honey to create the marinade.

Pour brine mixture over cubed chicken, toss to coat, cover and marinate in the refrigerator for at least 30 minutes.

Assemble skewers by alternating chicken and dill pickle slices, leaving space between pieces.

Pat skewers dry, brush with olive oil, and sprinkle with ranch seasoning.

For grilling, preheat grill to 450°F (232°C). Cook skewers for 7-8 minutes, flip and cook for another 6-7 minutes until internal temperature reaches 165°F (74°C).

For air frying, preheat air fryer to 400°F (204°C). Cook skewers in a single layer for 10 minutes, flip, and cook for an additional 8 minutes.

Melt unsalted butter in a saucepan, whisk in ranch seasoning, chopped dill, garlic, and chicken broth, and simmer for 5 minutes.

Remove skewers from grill or air fryer, drizzle sauce over the top, and serve immediately.