Prepare the Cowboy Butter: In a small bowl, mix the garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, red pepper flakes, salt, black pepper, and mayonnaise. Set aside some for spreading on the bread.

Marinate the Chicken: Coat the chicken thighs with 1.5 TBSP of cowboy butter per serving. Cover and refrigerate for at least 1 hour or up to overnight.

Make the Iced Rooibos Tea: Boil the water, then remove from heat. Steep the rooibos tea bags for 10 minutes. Sweeten to taste with honey or sugar. Refrigerate until cool.

Cook the Chicken: Preheat the air fryer to 385°F (196°C) or the oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket (or on a baking sheet for the oven). Cook until the internal temperature reaches 165°F (74°C).

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

Assemble the Sandwich: Toast the sub rolls until golden brown. Spread the reserved cowboy butter inside each roll. Slice the cooked chicken thighs into strips and layer them inside the roll. Top with a generous portion of cucumber salad. Close the sandwich and cut in half.

Serve: Plate the sandwich with a side of chips and a pickle. Serve with iced rooibos tea.