Bourbon Chicken Crispy Sandwich

Preheat the air fryer to 385°F (375°F).

Pat the chicken thigh dry, then dredge it in flour, dip in beaten egg, and coat thoroughly with crushed corn flakes.

Lightly spray the coated chicken with oil spray and arrange it in a single layer in the air‑fryer basket.

Air‑fry for 16 minutes, flipping the pieces halfway through, until the internal temperature reaches 165°F (165°F) and the coating is golden and crisp.

While the chicken cooks, melt 2 tbsp light butter in a saucepan over medium heat.

Add ½ cup light soy sauce, 1 tbsp brown sugar blend, 1 cup hoisin sauce, and ½ cup bourbon; stir and simmer for 4‑5 minutes until the alcohol evaporates and the sauce thickens slightly.

Stir in a pinch of crushed red pepper and the minced garlic; if the sauce becomes too thick, add a splash of warm water and whisk until smooth.

In a separate bowl, combine the whole cucumber (sliced thin if desired) with 1 cup shredded cabbage.

Dress the slaw with 2 tbsp lime juice, 1 tbsp honey, 1 tbsp white balsamic vinegar, 1 tbsp avocado oil, and season with salt and pepper; toss until evenly coated.

Slice the ciabatta bread horizontally if not pre‑sliced, then spread 2 tbsp light sour cream on the bottom half.

Place the cooked chicken on the sour‑cream‑spread side of the bread, top with a generous heap of cucumber‑cabbage slaw, and drizzle a spoonful of the bourbon sauce over the chicken.

Close the sandwich with the top half of the ciabatta, press lightly, and serve immediately while the chicken is still hot and crispy.