Lemon Honey Teriyaki Chicken

Pat the chicken thighs dry with paper towels.

Place flour in a shallow bowl, beat the egg in a second bowl, and spread corn flakes in a third bowl.

Dredge each chicken thigh in flour, dip into the beaten egg, then press into the corn flakes until fully coated.

Preheat the air fryer to 385°F (375°F). Lightly spray the coated chicken with oil and arrange in the basket, ensuring pieces do not touch.

Air‑fry 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, combine sesame oil, zero‑calorie brown sugar, soy sauce, 3 tbsp honey, minced garlic, minced ginger, and water in a saucepan; bring to a gentle simmer over medium heat.

Stir continuously for 4–5 minutes until the sauce thickens and coats the back of a spoon; remove from heat and set aside.

Slice the cucumber and daikon into thin matchsticks; place in a mixing bowl.

Add the Greek yogurt, 2–3 tbsp honey, and salt to taste to the vegetables; toss until evenly coated.

Finely slice the jalapeño (optional) and stir into the salad for extra heat.

Plate the crispy chicken, drizzle generously with the lemon teriyaki sauce, and serve alongside the cucumber‑daikon yogurt salad.