Prepare the cowboy butter: In a small bowl, combine the garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, red pepper flakes, salt, black pepper, and mayonnaise. Mix until fully combined. Reserve a few tablespoons for spreading on the sandwich rolls later.

Marinate the chicken: Coat the chicken thighs with 1½ TBSP of the cowboy butter per serving. Cover and refrigerate for at least 1 hour, or up to overnight, to marinate.

Cook the chicken: Preheat your air fryer to 385°F (196°C) or your oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet. Cook until the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Remove from heat and let rest slightly before slicing.

Prepare the rooibos iced tea: Bring the water to a boil, then remove from heat. Steep the rooibos tea bags for 10 minutes. Remove the bags and sweeten the tea to taste with honey or sugar. Let it cool to room temperature, then refrigerate until chilled. Serve over ice.

Make the cucumber salad: In a container with a lid, combine the cucumber, cabbage mix, dill, salt, red pepper flakes, rice wine vinegar, and soy sauce. Seal and shake well until everything is evenly coated. Set aside.

Toast and prepare the rolls: Lightly toast the sub rolls until golden brown. Spread the reserved cowboy butter on the inside of each roll.

Assemble the sandwich: Slice the cooked chicken into strips. Layer the chicken on the toasted rolls, followed by a generous scoop of cucumber salad. Close the sandwich and cut each roll in half.

Serve: Plate the cowboy butter sandwich alongside carrot sticks and hummus. Add a pickle spear and a glass of chilled rooibos iced tea.