In a blender, combine the olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper. Blend until smooth and refrigerate.

In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add cucumber, jalapeño, and cabbage. Toss gently.

Set up a breading station with flour mixed with seasonings in one bowl, beaten eggs in another, and crushed cornflakes in a third.

Dredge each chicken breast in seasoned flour, then dip in eggs, and finally coat in crushed cornflakes.

For air frying, preheat to 360°F and cook chicken for 14-16 minutes. For baking, preheat to 425°F and bake for 15-20 minutes.

In a skillet, combine avocado oil, cilantro, lime juice, honey, chipotle powder, minced garlic, salt, and pepper. Cook for about 5 minutes.

Coat each chicken breast in the sauce and place on toasted rolls, top with cucumber salad, and finish with sandwich sauce.