Cowboy butter: In a bowl combine 2 tsp crushed garlic, 3 tbs chives, 3 tbs thyme, 1 tsp paprika, 1 tsp chilli flakes, 1 tsp salt, 1 tsp pepper and 50g softened butter. Mix well. Set aside half of the butter.
Chicken: Using one half of the butter, preheat a pan to medium heat and add the cowboy butter. Lay the chicken thighs in the butter and cook for 6-7 minutes per side, until cooked. Remove & set aside.
Salad: While the chicken thighs cook, finely slice ⅓ cucumber and a small wedge of cabbage. Add to a bowl with 3 tbs chopped dill, 1 tsp rice vinegar, 1 tsp soy sauce and 2 tbs mayonnaise. Mix well.
Assemble: Slice the french bread into sandwich sized pieces. Cut in half. Lightly toast the bread. Spread the remaining butter, top with chicken and salad. Enjoy!
