Crispy Bang Bang Chicken Sandwich with Cucumber Salad

Preheat the air fryer to 385°F (195°C).

Dredge each chicken thigh in flour, then dip into beaten egg, and finally coat thoroughly with crushed corn flakes.

Place the chicken thighs in the air fryer basket, ensuring they are not overcrowded. Air fry for 18 minutes, flipping halfway through. Check that the internal temperature reaches 165°F (74°C).

While the chicken is cooking, prepare the bang bang sauce. In a small bowl, mix together avocado mayo, sweet chili sauce, gochujang, paprika, and granulated garlic until smooth. Set aside.

For the cucumber salad, thinly slice cucumber, cabbage, Fresno peppers, and daikon radish. Place into a bowl.

Add avocado oil, red wine vinegar, salt, pepper, onion powder, garlic powder, and a sweetener of choice to the vegetables. Toss well to combine. Refrigerate until serving.

Slice the ciabatta bread and lightly toast. Spread some bang bang sauce on each half.

Once the chicken is cooked, place a fried chicken thigh on the bottom half of each ciabatta. Top with additional bang bang sauce, if desired.

Serve the sandwiches alongside the cucumber salad for a complete meal.