Garlic Butter Chicken Crispy Soy Honey Sandwich

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

Place the all‑purpose flour in a shallow dish; coat each chicken breast lightly with flour, shaking off excess.

Dip the floured chicken into the beaten egg, allowing any excess to drip off.

Press the egg‑coated chicken into crushed corn flakes, ensuring an even crunchy coating.

Arrange the coated chicken breasts in a single layer in the air‑fryer basket. Cook for 16 minutes, flipping halfway through, until the internal temperature reaches 165°F (165°F) and the coating is golden and crisp.

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

Add minced garlic to the butter and sauté for about 30 seconds until fragrant.

Stir in the light soy sauce, brown sugar blend, honey, and water. Bring to a gentle simmer.

Continue simmering, stirring frequently, for 3–4 minutes until the sauce thickens to a glossy glaze.

In a separate bowl, combine the light sour cream with sriracha; mix until smooth to create a spicy creamy sauce.

Slice the ciabatta loaf horizontally. If desired, toast the cut sides lightly in a toaster or under a broiler.

Spread a generous layer of the garlic‑butter‑soy glaze on the bottom half of the ciabatta.

Place the cooked chicken breasts on top of the glazed bread.

Drizzle or spread the sriracha sour‑cream mixture over the chicken.

In a mixing bowl, combine the whole cucumber (quartered or sliced), red‑onion slices, a drizzle of avocado oil, a splash of hot sauce, salt, black pepper, grated garlic, chopped parsley, and red pepper flakes.

Toss the cucumber salad until evenly coated.

Close the sandwich with the top half of the ciabatta.

Serve the sandwich immediately, accompanied by the fresh cucumber‑onion salad on the side.