In a large mixing bowl, combine lukewarm water, lukewarm milk, and honey. Sprinkle instant yeast over the mixture and let sit for 5 minutes until foamy.

Add a beaten egg and sunflower oil to the yeast mixture. Gradually stir in all-purpose flour, salt, and melted butter. Knead the dough for 10-12 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.

Prepare the filling by mixing grated Parmesan cheese, cayenne powder, onion powder, and black pepper in a medium bowl.

Cut chicken filets into bite-sized pieces and mix with salt, onion powder, garlic powder, cayenne, black pepper, sambal oelek, and soy sauce. Let marinate for at least 1 hour.

Once the dough has risen, punch it down and divide it into 14 pieces, rolling each into a ball. Flatten each ball and brush with milk before coating with the Parmesan mixture.

Place the coated buns on a baking sheet and let them rise for another 30 minutes.

Preheat the oven to 200 °C (392 °F) and bake the buns for 12-15 minutes until golden brown.

Coat marinated chicken in cornstarch and fry in sunflower oil at 175 °C (350 °F) until golden, about 5-7 minutes.

Mix mayonnaise with chili sauce and sambal. Fill baked buns with fried chicken and top with sauce and fresh vegetables.