Dredge the chicken breast in flour, then egg, then corn flakes. Air fry at 385F for 18 to 20 minutes, flipping halfway through, until the internal temperature reaches 165F.
In a pan, add avocado oil, lime juice, honey, cumin, salt, pepper, chopped garlic, and water. Reduce a little over medium heat. Add 1/2 cup chopped cilantro and continue heating briefly until combined.
Slice cucumber, cabbage, and jalapeño. Add honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake and enjoy.
Serve the crispy chicken on ciabatta bread with the cilantro lime honey sauce, alongside the cucumber salad.
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