That's a bit of a pickle. If the kitchen had already closed for the day and a customer comes in complaining that their chicken sandwich wasn't cooked right, I'd empathize with them and apologize for the inconvenience. However, as a responsible business owner, I wouldn't want to compromise on food safety. The kitchen being closed is not just about serving food at a certain temperature, it's also about ensuring that we're not putting our customers' health at risk by serving potentially contaminated food. I'd explain this to the customer and offer them a refund or a voucher for a future meal, but I wouldn't be able to cook their sandwich on the spot. Instead, I might suggest calling in an order for delivery from another restaurant that's still open, or giving them some recommendations for other local eateries that are serving food at this hour. It's a bit like Utah's famous arches - we have to prioritize stability and integrity over trying to save face. Just as the experts warn of the collapse of those iconic landmarks due to human impact, I'd be prioritizing our customers' safety and well-being in this situation. But hey, if the customer is understanding and willing to work with us, I might even throw in a free side or dessert to make up for it! After all, customer satisfaction is key, but so is food safety.