Prepare the Zucchini: Slice the zucchini into long, thick strips. In a skillet over medium-high heat, add olive oil and fry the zucchini for about 5 minutes per side, until they are soft and golden. Season to taste and set aside.

Cook the Chicken: In the same skillet, add your seasoned chicken thighs. Cook for about 7 minutes per side, or until golden brown and fully cooked. Remove from heat and allow to cool on a cutting board before slicing into strips.

Assemble the Sandwich: Spread basil aioli generously on both the top and bottom halves of your focaccia. Layer with the sautéed zucchini, sliced cheddar, chicken strips, and microgreens. Enjoy!