Dredge the chicken in flour, egg, then corn flakes and air fry at 285F for 18 to 20 minutes, flipping halfway through, or until an internal temperature of 165F is reached.
For the bang bang sauce, mix ½ cup of avocado mayo and 1 cup of sweet chili sauce. Also add 1 tbsp Gochujang, ½ tbsp paprika and 1 tsp granulated garlic. Mix well.
For the cucumber salad, slice cucumber, cabbage, and Fresno peppers, daikon radish. Add avocado oil, red wine vinegar, salt, pepper, onion powder, garlic powder, and zero calorie sugar. Shake and enjoy.