Cilantro Lime Chicken Sandwich

Dip the chicken breast in beaten egg, then press firmly into the crushed cornflakes to coat completely.

Place the coated chicken in an air fryer basket and cook at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown and cooked through.

While the chicken cooks, melt butter in a skillet over medium heat.

Add minced garlic and sauté for about 30 seconds until fragrant.

Stir in the brown sugar, chopped cilantro, red pepper flakes, and lime juice. Cook for 1-2 minutes until the sauce slightly thickens.

Once the chicken is cooked, add it to the skillet and toss to coat thoroughly in the cilantro lime sauce.

In a container with a lid, combine the thinly sliced cucumber, diced watermelon, honey, and hot sauce.

Secure the lid and shake well to mix the topping.

To assemble, spread mayonnaise on the toasted ciabatta roll.

Slice the sauced chicken and place it on the bottom half of the roll.

Top the chicken with a generous amount of the cucumber-watermelon mixture.

Place the top of the roll on, slice in half, and serve immediately.