Heat the oven to 425°F (220℃) and line a baking sheet with parchment paper or a silicone baking mat.

Drain the canned chicken, then press it hard in a fine mesh strainer with your hands to remove as much liquid as possible.

Combine the chicken, egg, shredded cheese, parmesan, garlic powder, and black pepper in a medium bowl.

Shape the mixture into about 14 nuggets on the prepared baking sheet using your hands or a tablespoon, then flatten each one lightly with the back of a spoon.

Bake for 20 to 22 minutes, turning the nuggets halfway through with a spatula.

Coat the air fryer basket lightly with non-stick cooking spray.

Drain and press the canned chicken very dry, then mix it with the egg, cheeses, garlic powder, and black pepper in a medium bowl.

Shape the mixture into nuggets and place them in the basket in a single layer without crowding.

Air fry at 400°F (200℃) for 10 to 14 minutes, checking at 10 minutes and adding 2 to 4 more minutes if they need more color.