Dredge the chicken in flour, egg, then corn flakes and air fry at 285F for 18 to 20 minutes, flipping halfway through, or until an internal temperature of 165F is reached.
In a pan, add 1 tbsp avocado oil, ½ cup lime juice, 1 tbsp honey, 1 tsp cumin, salt and pepper, 3 chopped garlic cloves, and ½ cup water. Reduce a little over medium heat.
Slice cucumber, cabbage, and jalapeño. Add honey, pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake and enjoy.