In a small bowl, combine the garlic powder, onion powder, cayenne pepper, salt, black pepper, honey, and mustard. Mix well until smooth and set aside.

Preheat the air fryer to 380°F (193°C) or an oven to 400°F (204°C).

Cube the chicken thighs into bite-sized pieces and skewer them, or place them on a baking sheet if not skewering. Drizzle the chicken with ½ of the hot honey mustard sauce, ensuring it’s evenly coated.

Place the skewered or cubed chicken into the air fryer basket or oven. Cook until the internal temperature reaches 165°F (74°C) for safe consumption, about 12–15 minutes.

Once the chicken is done, remove it from the air fryer and carefully coat the chicken pieces with the remaining honey mustard mixture.

While the chicken is cooking, slice the sub rolls in half and lightly toast them in a toaster oven.

Place the honey mustard-coated chicken pieces on the bottom half of each toasted roll. Top with the other half of the bread and press gently. Cut in half.

In a blender, combine the mangoes, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness and consistency by adding more sugar or milk as needed. Pour into glasses.

Serve the sandwich with potato chips, pickle spears, and mango lassi on the side. Enjoy!