One at a time, bash and flatten the chicken thighs between two sheets of greaseproof paper to 1cm thick, then dust all over with the flour.Beat the egg with 1 tablespoon of gochujang in a shallow bowl, then season with sea salt and black pepper. In a food processor, blitz the bread with 1 tablespoon of olive oil into fine crumbs, then spread across a plate.Preheat the air fryer for 2 minutes to 200°C. Dip the floured chicken into the egg mixture, letting any excess drip off, then coat in the breadcrumbs, spending a bit of time really patting them on.Evenly space the chicken in the air-fryer drawer and cook for 16 minutes, or until golden and cooked through, turning halfway and adding the buns cut side up for the last 2 minutes.Prep your veg, then finely shred or grate them to make a quick slaw – I use a speed-peeler to create a super-fine, crunchy texture. Finely slice and add the chilli, along with the sesame seeds, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, mix well, and season to perfection.Mix the remaining gochujang into the yoghurt and divide between the buns.Halve the chicken pieces and pile up with the slaw, put the bun lids on, squash together, and enjoy! serve any extra slaw on the side.This recipe is for a 1-drawer air fryer.