Prep the binding (don't skip the besan): Dry-roast the chickpea flour in a small skillet over medium heat for 2 minutes, stirring constantly, until it smells nutty and turns a shade darker. Let it cool completely — this roasted besan absorbs moisture from the mince so the kebabs hold together without eggs or breadcrumbs.

Mix the mince — gently: In a large bowl, combine the ground chicken, cooled roasted besan, squeezed onion, green chilies, ginger garlic paste, cilantro, mint, garam masala, cumin, Kashmiri red chili, salt, pepper, lemon juice, and oil. Fold gently just until evenly combined, about 30 seconds — do not overmix. Cover and rest 20 minutes in the refrigerator so the flavors meld and the mix firms up.

Shape on skewers (or use the no-skewer slab method): Grease your palms and press a fistful of the mix (about ⅓ cup) firmly around a metal or soaked bamboo skewer, forming a sausage about 5–6 inches long and 1 inch thick; repeat for 6–8 kebabs. For small baskets, press all the mince into a greased oven-safe pan as a ¾-inch-thick slab and score into 4–5 kebab fingers without cutting all the way through.

Air fry: Preheat the air fryer to 380°F (190°C) for 3 minutes. Arrange the skewered kebabs (or the scored slab) in a single layer with space between them. Air fry for 10–12 minutes, flipping halfway, until charred in spots and the internal temperature reaches 165°F (74°C).

Rest and serve: Rest the kebabs 3 minutes, then squeeze lemon over the top and serve hot with onion rings, green chutney, and warm naan.