- 1.
Combine fresh squeezed orange juice, sugar replacement, rice vinegar, soy sauce, ginger, garlic, orange zest, and cornstarch in a pan. Heat until well mixed.
- 2.
Dredge the chicken in flour, then beaten egg, and finally press into crushed corn flakes.
- 3.
Spray chicken with olive oil spray and air fry at 385°F for 16 minutes, flipping halfway, until internal temperature reaches 165°F.
- 4.
For the cucumber salad, mix sliced cucumber and daikon with avocado oil, fish sauce, apple cider vinegar, sugar replacement, and red pepper flakes. Shake well.
- 5.
Mix Chaboni vanilla yogurt with old style mustard to make the bottom spread.
- 6.
Toast ciabatta bread, then spread yogurt and mustard mixture on the bottom slice.
- 7.
Place cooked chicken on the bread and top with cucumber salad and drizzle with orange sauce.
- 8.
Place the top slice of bread over the assembled ingredients to complete the sandwich.