Prepare the Cowboy Butter: In a small bowl, combine the garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, chili flakes, salt, pepper, and light mayonnaise. Mix well until fully combined. Set aside some cowboy butter for spreading on the bread.

Marinate the Chicken: Coat the chicken thighs with 1½ TBSP of the cowboy butter per serving. Cover and let it marinate in the refrigerator for at least 1 hour or up to overnight.

Cook the Chicken Thighs: Preheat your air fryer to 385°F (196°C) (or oven to 400°F / 172°C. Place the marinated chicken thighs in the air fryer basket (or on a baking sheet if using the oven). Cook until the internal temperature reaches 160°F (71°C).

Prepare the Rooibos Tea: Boil water and remove from heat. Steep the tea for 10 minutes. Sweeten to taste. Then refrigerate until cool.

Prepare the Cucumber Salad: In a container, combine cucumber, cabbage, jalapeño, dill, pink Himalayan salt, parsley, chili flakes, red wine vinegar, soy sauce, and light mayonnaise. Shake well to combine and coat the vegetables in the dressing. Set aside.

Assemble the Sandwich: Toast the roll until golden brown. Spread the reserved cowboy butter inside the roll. Once the chicken thighs are cooked, slice them into strips and layer them on the roll. Add a generous portion of the cucumber salad on top of the chicken. Close the sandwich and cut in half.

Serve with carrots and ranch and rooibos iced tea.