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 as the hot honey mustard sauce.

Preheat the air fryer (or 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 using skewers. Drizzle with ½ of the hot honey mustard sauce, ensuring the chicken is evenly coated.

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

Once the chicken is done, remove from the air fryer or oven and coat the cooked pieces with the remaining honey mustard sauce.

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

To assemble, place the honey mustard chicken on the bottom half of each toasted roll. Top with pickles optional and the remaining bread half, press gently, and cut the sandwich in half.

To make the chia fresca, squeeze fresh lemon juice and set aside. Measure the maple syrup or honey, chia seeds, and a pinch of salt.

In a medium pitcher, combine the lemon juice and maple syrup or honey. Stir well. Add the chia seeds and salt, then slowly pour in still water while stirring gently to combine.

Pour the chia fresca into glasses and garnish each with a sprig of fresh mint.

Serve the sandwiches with carrot sticks and hummus, pickle spears, and chilled chia fresca on the side.