Thai Peanut Chicken Sandwich

Coat the chicken thigh in the batter and then the crushed nut coating.

Place the coated chicken in the air fryer and cook until crispy.

Dip and coat the cooked chicken in Thai peanut sauce.

Using a mandoline or knife, thinly slice cucumber and add to a container with shredded carrots.

To the container, add red wine vinegar, soy sauce, seasoning, and sriracha.

Seal the container and shake vigorously to combine.

On the bottom half of a ciabatta roll, place a layer of shredded carrots, then top with the peanut-coated chicken.

Add a layer of the pickled cucumbers and sprinkle with crushed peanuts.

Place the top half of the ciabatta roll to complete the sandwich.