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Prep the Chicken: Pat chicken breasts dry and lightly season with salt and pepper. Dredge each piece in flour, then dip into egg, then coat in crushed cornflakes until fully covered. Press the flakes so they stick well.
Air Fry the Chicken: Preheat air fryer to 385°F (190°C). Spray the chicken with cooking spray. Air fry for 12–15 minutes, flipping halfway, until golden and crispy (165°F internal temp).
Make the Orange Sauce: In a small pan, melt butter over medium heat. Add ginger and garlic and sauté until fragrant (about 30 seconds). Pour in orange juice, water, brown sugar, crushed red pepper, honey and orange zest. Bring to a gentle simmer for 3–4 minutes. Whisk in the cornstarch slurry and cook until the sauce thickens and glossy (about 1 minute).
Make the Spread: In a bowl, combine Greek yogurt, spring onions, garlic powder. Mix until smooth and creamy.
Assemble the Sandwich: Lightly toast the ciabatta rolls. Spread the yogurt mixture on the bottom half. Add the crispy chicken and spoon the orange sauce on top so it coats the chicken. Add optional toppings like cucumber salad, then cap with the top half and enjoy.
Serve Hot: The sauce should drip a little — that’s how you know it’s perfect.