Gochujang‑Marinated Chickenwith Smashed Cucumber Salad and Tahini Yogurt

In a medium bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, grated ginger, honey, salt, and black pepper until the mixture is smooth.

Add the chicken thighs to the bowl, turning to coat each piece thoroughly with the marinade; cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.

While the chicken marinates, prepare the smashed cucumber salad: place the cucumbers on a cutting board, smash them with the flat side of a large fork until broken into bite‑size pieces, then set aside.

In a small bowl, combine the toasted sesame seeds, rice vinegar, a pinch of salt, and ½ tbsp sesame oil; toss the smashed cucumbers with this dressing and set the salad aside at room temperature.

In another bowl, whisk together the plain yogurt, tahini, lemon juice, and a pinch of salt until the sauce is smooth and creamy; refrigerate until needed.

When the chicken has finished marinating, preheat the air fryer to 400°F (400°F) for 3 minutes.

Remove the chicken from the marinade, letting excess drip off, and arrange the thighs in a single layer in the air‑fryer basket, skin side up.

Air‑fry the chicken for 9 minutes, then flip the pieces, drizzle any remaining marinade over the top, and continue cooking for another 9–11 minutes, or until the skin is golden‑crisp and the internal temperature reaches 167°F (165°F).

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before serving, allowing the juices to redistribute.

Plate the chicken thighs alongside the smashed cucumber salad and add a generous dollop of tahini‑yogurt sauce on the side; sprinkle extra toasted sesame seeds over the salad if desired.