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Begin by coating the chicken breast in flour, then dip it in beaten egg, and finally roll it in corn flakes.
Air fry the coated chicken at 285°F for 18 to 20 minutes, flipping it halfway through, until it reaches an internal temperature of 165°F.
In a pan, heat 1 tablespoon of avocado oil over medium heat.
Add ½ cup of lime juice, 1 tablespoon of honey, 1 teaspoon of cumin, salt, pepper, and 3 chopped garlic cloves to the pan.
Pour in ½ cup of water and let the mixture reduce slightly.
While the sauce is cooking, slice the cucumber, cabbage, and jalapeño.
In a bowl, combine the sliced vegetables with honey, pickle juice, salt, pepper, onion powder, garlic powder, and lime zest.
Shake the mixture well and enjoy.