Start by boiling the chicken breast in water with salt, black peppercorns, bay leaf, cinnamon stick, and star anise. Cook until the chicken is tender and fully cooked. Remove from water and shred finely using a fork. Set aside.

In a bowl, mix together Greek yogurt (or hung curd), mustard sauce, chipotle sauce, chopped spring onion greens, salt, and black pepper. Stir until smooth and creamy. This sauce not only adds flavor but is packed with protein!

Butter the sourdough bread slices generously and toast them on a hot pan or griddle until golden and crispy on both sides.

Take one toasted slice and spread a generous amount of the creamy sauce.

Layer with lettuce, shredded chicken, more sauce, tomato slices, and onion rings.

Spread a little more sauce on the other slice of bread and press it on top to close the sandwich.

Cut each sandwich in half and serve immediately while warm and crunchy. Or wrap it up for a delicious on-the-go lunch.