Lemongrass Chicken Crispy Chili Crunch Sandwich

Chop the lemongrass (½ cup) and garlic (3 cloves) and set aside.

Heat 1 cup avocado oil in a skillet over medium‑low heat, add the chopped lemongrass, garlic, and a pinch of crushed red pepper; sauté until softened, about 3‑4 minutes.

Stir in 1 tbsp paprika, cook for another 30 seconds, then remove the pan from heat and let the mixture cool.

Pat the chicken piece dry and set up a dredging station: a shallow bowl of ½ cup flour, a bowl of 1 beaten egg, and a bowl of 1 cup crushed corn flakes.

Coat the chicken first in flour, shaking off excess, then dip into the beaten egg, and finally press into the crushed corn flakes to form an even crust.

Preheat an air fryer to 385°F (375°F). Lightly spray the coated chicken with olive oil spray.

Air‑fry the chicken for 16 minutes, flipping halfway through, until the internal temperature reaches 165°F (165°F); drizzle any remaining oil over the chicken after cooking.

While the chicken cooks, combine 1 cup stringed carrots, ¼ cup cut chives, ¼ cup chopped cilantro, 2 sliced Fresno peppers, ¼ cup fish sauce, 1 cup warm water, and ½ tbsp artificial sweetener in a bowl; stir well to create the Nuoc Cham dipping sauce.

In a separate bowl, whisk together ¼ cup light sour cream, 1 tbsp sriracha, and 1 tbsp old‑style mustard until smooth; set aside as the spread.

Slice the 6‑inch ciabatta horizontally and, if desired, toast lightly.

Spread the sriracha‑mustard mixture on the bottom half of the ciabatta.

Place the air‑fried chicken on the spread‑topped bread.

Spoon a generous amount of the Nuoc Cham sauce over the chicken.

Cover with the top half of the ciabatta, press gently, let the sandwich rest for 2 minutes, then serve immediately.