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

In a large bowl, mix mayonnaise, apple cider vinegar, honey, salt, garlic powder, and red pepper flakes. Add cucumber, jalapeños, and cabbage; toss gently.

Set up three bowls: one with flour, salt, paprika, onion powder, and garlic powder; the second with beaten eggs; and the third with cornflakes. Dredge chicken in flour, dip in eggs, coat with cornflakes, and spray lightly with cooking oil.

Preheat air fryer to 360°F or oven to 425°F. Cook chicken for 14-16 minutes in air fryer or 15-20 minutes in the oven, flipping halfway.

In a skillet, combine avocado oil, chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Simmer for about 5 minutes.

Toss cooked chicken in the sauce to coat, layer on toasted rolls, top with cucumber salad and creamy sauce, and assemble the sandwich.