Place the chicken thighs in a reusable zip lock bag with 2 1/2 tbsp of Australian Bush Herbs, 2 tbsp of olive oil and toss with a healthy pinch of sea salt, leave overnight or for at least 2 hours.
In a medium-sized bowl, prepare the lemon mayo by combining the mayonnaise, 1 tsp of Australian bush Herbs, lemon zest and juice, mix well. Refrigerate until required.
Take the chicken thighs out of the fridge and allow them to come to room temperature before grilling.
Heat grill to medium - high heat. Place the thighs face down and cook 15 minutes so it creates a crust, then turn over to seal and create a crust on the other side or until the thighs are cooked through and the crust has caramelised.
Cut the Ciabatta buns in half and drizzle the remaining olive oil over then toast on the grill face down. Spread the lemon mayonnaise over each side of bread, lay the lettuce on the bottom of the bun, top with a good handful of Red Cabbage Slaw, chicken thigh and the lid of the bun.