1Dredge the chicken in flour, egg, then corn flakes and air fry at 285F for 18 to 20 minutes, flipping halfway through or until an internal temperature of 165F is reached.
2In a pan, add avocado oil, lime juice, honey, cumin, salt, pepper, chopped garlic, and water. Reduce over medium heat.
3Make the cucumber salad by slicing cucumber, cabbage, and jalapeño. Add honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake.
4Assemble the sandwich: ciabatta bread, fried chicken, cilantro lime sauce, and cucumber salad.