Combine the lukewarm water, lukewarm milk, honey, and yeast in a bowl. Mix well and let it sit for 5 minutes.

Add the beaten egg and sunflower oil. Mix well, then add the flour, salt, and butter.

Knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until doubled in size.

In a bowl, combine the Parmesan cheese, cayenne powder, onion powder, and black pepper. Mix well and set aside.

Wash and cut the chicken into pieces and place them in a deep bowl.

Add the salt, onion powder, garlic powder, cayenne powder, black pepper, sambal, soy sauce, and the beaten egg. Mix until combined. Cover and refrigerate.

Deflate the dough and divide it into 14 equal pieces, about 70 g each. Shape them into balls.

Roll each ball of dough into a rectangle about 15 x 13 cm (11 x 10 inches) and fold it in half.

Brush with milk. Dip one side into the Parmesan mixture.

Place the dough on a baking sheet lined with parchment paper and make a few slashes on top. Let it rise for 30 minutes or until doubled in size.

Bake the rolls in a preheated oven at 200 ℃ (392 °F) for 12-15 minutes until golden brown.

In a bowl, combine the cornstarch, salt, black pepper, and onion powder. Mix well.

Coat the chicken thoroughly with the cornstarch mixture and place on parchment paper.

Heat a thin layer of sunflower oil in a skillet over medium heat (175 ℃, 350 °F). Fry the chicken until golden brown and drain on paper towels.

In a bowl, combine the mayonnaise, chili sauce, and sambal. Mix well.

Toss the fried chicken with the sauce.

Fill the bread with fresh vegetables, chicken, and extra sauce to taste.