Blend together olive oil, avocado, cilantro, adobo sauce, lime juice, honey, mayo, sour cream, salt, and pepper until smooth. Refrigerate to let the flavors mingle.

In a bowl, combine mayonnaise, apple cider vinegar, honey, salt, garlic powder, and red pepper flakes. Toss in sliced cucumbers, jalapeño, and cabbage, mixing well.

Create three bowls for your coating: one with flour, salt, paprika, onion powder, and garlic powder; the second with beaten eggs; and the third with crushed cornflakes. Dredge chicken in flour, dip in eggs, and coat with cornflakes. Spray with cooking oil.

Air fry the chicken at 360°F for 14-16 minutes or bake at 425°F for 15-20 minutes, ensuring the internal temperature reaches 165°F.

In a skillet, heat avocado oil and mix in cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and garlic. Reduce for 5 minutes until it thickens.

Coat the cooked chicken in the warm sauce, place on toasted bread rolls, and top with cucumber salad and creamy sandwich sauce.