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Take 2 large chicken breasts (560g/20oz), tenderize to even thickness, and slice in half.
Add the chicken to a bowl with 80g (⅓ cup) 2% Greek yogurt, 1½ Tbsp spicy curry powder, 1 Tbsp salt, 2 tsp chili powder, 1 tsp cumin, 1 tsp ginger paste, and 10g (2 tsp) honey. Mix thoroughly until the marinade is well combined and the chicken is fully coated.
Let the chicken marinate for at least 30 minutes in the fridge.
Pour corn flakes on a sheet pan and crush them to create smaller flakes for better coverage.
Add each piece of marinated chicken to the corn flakes and press firmly to ensure the coating sticks well.
Add the coated chicken in a single layer in the air fryer and lightly spray with oil.
Air fry at 375°F for 15-20 minutes and cook until the chicken is golden brown or reaches an internal temperature of 165°F.
While the chicken is cooking, toast 4 brioche buns (180 calories each for better flavor and texture).
To make the sauce, combine 240g (1 cup) 2% Greek yogurt, 10g (2 tsp) honey, a handful of minced cilantro, and salt and pepper to taste.
Assemble each sandwich with a toasted bun, one piece of crispy curry chicken, and a spoonful of the cilantro yogurt sauce.