For a fresh, healthy accompaniment, we made a salad of shaved brussels sprouts with tangy citrus and a mustard- cider vinaigrette. To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the bottom of a large skillet to break them into fine crumbs.

Cut away peel and pith from orange. Quarter orange, then slice crosswise ½ inch thick. Whisk oil, vinegar, mustard, 1 teaspoon honey, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Add brussels sprouts and orange pieces and toss gently to combine; set aside for serving.

Lightly spray bottom of air-fryer basket with canola oil spray. Whisk buttermilk, 1 tablespoon chipotle, flour, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in medium bowl until smooth. Spread cornflakes in shallow dish.

Pat chicken dry with paper towels. Working with 1 piece of chicken at a time, dredge in buttermilk mixture, letting excess drip off, then coat with cornflakes, pressing gently to adhere. Lightly spray chicken pieces with oil spray and arrange in prepared basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 15 to 25 minutes, flipping and rotating pieces halfway through cooking.

Meanwhile, microwave remaining 1 tablespoon chipotle and remaining 2 teaspoons honey in small bowl until mixture is fluid, about 20 seconds, stirring halfway through microwaving. Drizzle chicken with chipotle mixture and serve with salad.