Prepare the Chicken: Pat chicken dry and lightly season with salt. Set up three dredging bowls: Bowl 1: Seasoned flour, Bowl 2: Beaten eggs, Bowl 3: Crushed cornflakes. Coat each chicken piece in flour, dip in egg, then press firmly into cornflakes. Spray both sides generously with avocado oil.

Air Fry the Chicken: Preheat air fryer to 390°F. Air fry for 14–16 minutes, flipping halfway. Cook until internal temperature reaches 165°F. Rest for 5 minutes before glazing.

Make the Midnight Glaze: Add dark soy sauce, honey, sesame oil, fish sauce, garlic, ginger, crushed red pepper, and water to a saucepan. Bring to a medium simmer. Simmer uncovered for 10–14 minutes, stirring often. The glaze will naturally reduce and thicken from the honey. Once the sauce is deep, glossy, and coats the back of a spoon, remove from heat. Toss hot chicken directly in the glaze until fully coated.

Prepare the Lemon Cucumber & Carrot Salad: Add cucumber, julienne carrots, green onions, and lemon zest to a bowl. Whisk lemon juice, rice vinegar, avocado oil, honey, salt, and pepper. Pour dressing over vegetables and toss well. Chill 10–15 minutes before serving for best texture and flavor.

Build the Sandwich: Toast buns until lightly golden. Spread garlic mayo or Greek yogurt sauce on both sides. Layer: Shredded lettuce, Midnight-glazed chicken, Pickles (optional). Top with bun and serve immediately with the lemon salad on the side.