Spicy Sweet Chili Chicken Sandwich

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

Set up three shallow dishes: one with the flour, one with the beaten egg, and one with the crushed corn flakes.

Dredge each diced chicken piece in flour, dip it in the beaten egg, then coat it thoroughly with the crushed corn flakes.

Lightly brush or spray the air fryer basket with a little neutral oil to prevent sticking.

Place the coated chicken pieces in the air fryer basket in a single layer and 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, make the sweet chili oil: combine the chopped dried chili peppers, neutral oil, minced garlic, and chopped lemongrass in a small saucepan.

Heat the mixture over medium‑low heat for about 5 minutes, allowing the flavors to infuse without burning.

Remove the saucepan from the heat and stir in honey and paprika to taste, mixing until fully incorporated. Set the chili oil aside.

Prepare the cucumber salad: in a bowl, toss the sliced cucumber with avocado oil, salt, black pepper, garlic powder, chopped parsley, red pepper flakes, and red wine vinegar until evenly coated.

Toast the ciabatta slices lightly if desired, then spread a generous layer of the sweet chili oil on one side of each slice.

Place a cooked chicken piece on the oiled side of the ciabatta, top with a generous helping of the cucumber salad, and close the sandwich.

Serve the sandwich immediately while the chicken is still hot and the salad is crisp.