Air‑Fried Chicken Sandwichwith Hot Honey Mustard

In a small bowl, combine garlic powder, onion powder, cayenne pepper, salt, black pepper, 3 tbsp honey, and 1–2 tbsp mustard; whisk until smooth. Set aside about 1 tbsp of this mixture for a finishing drizzle.

Cube the chicken thigh into bite‑size pieces and thread them onto metal or soaked wooden skewers.

Place the remaining honey‑mustard mixture in a shallow dish. Toss the chicken cubes in the mixture, ensuring each piece is fully coated.

Preheat the air‑fryer to 375°F (375°F). Arrange the coated chicken pieces in a single layer in the basket, making sure they do not overlap.

Air‑fry the chicken for 15–18 minutes, or until the internal temperature reaches 165°F (165°F) and the exterior is lightly browned. Flip halfway through for even crisping.

While the chicken cooks, slice the ciabatta loaf horizontally and lightly toast the cut sides in the air‑fryer for 2 minutes, or until golden.

When the chicken is done, remove it from the air‑fryer and drizzle the reserved honey‑mustard mixture over the hot pieces.

Assemble the sandwich: place a generous layer of the hot honey‑mustard chicken on the bottom half of the toasted ciabatta, then cover with the top half.

Serve immediately while the chicken is still warm and the bread is crisp.