1Mix mayonnaise, garlic, Dijon mustard, smoked paprika, parsley, chives, dill, Worcestershire sauce, chili flakes, lemon zest, and lemon juice into a bowl.
2Check and adjust seasoning to taste.
3Add the chicken thigh to a bowl and half of the cowboy mayonnaise.
4Mix to combine and marinate for 30 minutes to 24 hours.
5Preheat the oven to 190°C.
6Line a baking tray with parchment paper.
7Place the marinated chicken on the prepared baking tray and cook for 16-18 minutes.
8Combine cabbage, cucumber, chilli, mayonnaise, red wine vinegar, soy sauce, parsley, and dill in a bowl.
9Season to taste and store in the fridge until ready to serve.
10Toast rolls to liking or leave them fresh.
11Spread the remaining cowboy mayonnaise on both sides of the roll.
12Place the chicken on the roll and top with the cucumber and cabbage salad.