For the Smash Tacos

• 500 g ground chicken
• 2 tsp garlic powder
• Salt and black pepper, to taste
• 8 small flour tortillas
• 1/2 cup breadcrumbs
• 1 cup shredded iceberg lettuce

For the McChicken Sauce (Canadian version)

• 1/4 cup light mayonnaise
• 1/4 cup Miracle Whip

Directions

• In a small bowl, mix the light mayo and Miracle Whip until smooth. Set aside.
• In a medium bowl, mix the ground chicken with the garlic powder, black pepper, and salt.
• Press a thin layer of seasoned chicken onto the back of each flour tortilla, covering the surface evenly, then sprinkle on the breadcrumbs for crunch.
• Heat a large skillet over medium-high heat with a little avocado oil. Place the tortilla chicken-side down and cook 3-4 minutes until the chicken is golden and fully cooked. Flip and crisp the tortilla side for another 2-3 minutes.
• Spread a generous amount of McChicken sauce over the crispy chicken and top with shredded lettuce.
• Fold it up like a taco and serve. Note: this is the Canadian McChicken sauce (sweeter), not the American one.

From Bailey Campbell (basicswithbails) on Instagram.

Ingredients

• 1 chicken thigh
• 1 cup corn flakes, crushed
• 1 cup flour
• 2 eggs, beaten
• Ciabatta bread, for serving

Honey Butter Sauce

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp brown sugar (or brown sugar replacement)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup water

Cucumber Salad

• 1 whole cucumber, sliced
• 1/4 cabbage, sliced
• 1 tbsp avocado oil
• 1/2 lemon, squeezed
• 1 tbsp sugar (or sugar replacement)
• 1 tbsp garlic powder
• 1 tbsp honey
• 1/2 tbsp salt

Directions

• Dredge the chicken thigh in flour, then the beaten eggs, then the crushed corn flakes. Press the corn flakes on firmly.
• Preheat your air fryer to 385F. Add the breaded thigh, give it a light spray of oil, and cook 16 minutes, or until it reaches an internal temperature of 165F.
• Honey butter sauce: in a pan, add the sesame oil and minced garlic and cook until fragrant. Add the remaining sauce ingredients, reduce the heat, and cook until the sauce has thickened.
• Cucumber salad: add all the ingredients to a container, close the lid, and shake well.
• Assemble on toasted ciabatta bread and enjoy.

Made in an air fryer; the sugar/brown sugar can be swapped for replacements to keep it lower carb. From Donaldo Estevam on Instagram.

Ingredients

• 6 boneless skinless chicken thighs, chopped into 1" chunks
• 1 yellow onion, sliced (stem to root)
• 4 eggs, beaten lightly (not fully homogenized)
• 1 tbsp sake (optional)
• Parsley, to garnish
• Green onions, to garnish

Sauce

• 2/3 cup dashi
• 2 tbsp mirin
• 3 tbsp tamari (25% less sodium)
• 2 tsp honey
• Mix until the honey is dissolved

Directions

• Take the eggs out of the fridge first — room-temperature eggs work best.
• Cut the chicken thighs into chunks and, if you like, marinate briefly with the sake to clean and tenderize the meat (optional).
• While the chicken marinates, slice the onion and stir together the sauce.
• Over medium heat, add the onions to a skillet and pour in the sauce. Bring to a gentle bubbling simmer, about 3 minutes.
• Add the chicken to the same pan and cook through, about 7–8 minutes.
• While the chicken cooks, beat the eggs gently — don't overbeat; you want the whites and yolks both visible for a nice non-uniform look.
• Once the chicken is cooked through, pour the eggs evenly over the whole pan and cook. Cover to help steam-cook if you like.
• Serve over steamed rice.
• Garnish with parsley and green onions (optional).

From Michael Tchao on Instagram. 20 minutes, no oil, one pan.