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 until fully combined to make the cowboy butter. Reserve a few tablespoons for spreading on the rolls later.

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.

Preheat your air fryer to 400°F (204°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). Remove from heat and let rest slightly before slicing.

Bring the water to a boil in a saucepan. Remove from heat and steep the rooibos tea bags for 10 minutes. Remove the bags and stir in honey or sugar to taste. Let the tea cool to room temperature, then refrigerate until chilled. Serve over ice.

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 evenly coated. Set aside.

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

Slice the cooked chicken into strips. Layer the chicken on the toasted rolls, then top with a scoop of cucumber salad. Close the sandwiches and cut each in half.

Serve with carrot sticks, hummus, and iced rooibos tea.