Lemon Garlic Chicken Crispywith Honey

Take one chicken thigh and dredge it in flour, then dip in egg, and coat with crushed corn flakes.

Spray the coated thigh with a 0‑calorie oil spray.

Place the thigh in an air fryer preheated to 385°F and cook for 16 minutes, flipping halfway through, until the internal temperature reaches 165°F.

In a pan, melt light butter and add lemon, soy sauce, black pepper, garlic, and honey; heat and stir until the mixture thickens and becomes sticky.

While the chicken cooks, prepare a cucumber salad by combining cucumber, red onion, salt, pepper, olive oil, white balsamic vinegar, honey, and optional chile crunch in a container; close the lid and shake well.

Slice the cooked, glazed chicken thigh.

Place the sliced chicken on a slice of bread.

Add cucumber and red onion topping over the chicken.

Drizzle the white sour‑cream‑based sauce over the cucumber and chicken.

Garnish the finished dish with chopped fresh chives or other green herbs.

When the chicken is done, drizzle the lemon‑garlic‑honey sauce over it and serve warm so the sauce remains sticky.

Top the chicken with the cucumber salad and a light spread of sour cream and fresh chives.

Serve immediately as a flavorful, low‑calorie sandwich or plate dish.