1. Slice the chicken breasts in half horizontally to make 4 thin cutlets, then pound them lightly to an even thickness. Season both sides with salt and black pepper.

2. Place the flour in one shallow bowl, beat the eggs in a second bowl, and add the panko breadcrumbs to a third bowl.

3. Dredge each chicken cutlet in flour, dip it into the eggs, then press it into the panko until fully coated.

4. Heat the oil in a large skillet over medium heat. Fry the chicken for 3 to 4 minutes per side, or until golden brown and cooked through.

5. Transfer the cooked chicken to a wire rack or paper towel lined plate and let it rest for a few minutes.

6. In a small bowl, stir together the mayonnaise and sriracha until smooth.

7. Divide the warm cooked rice between 4 serving bowls.

8. Slice the crispy chicken into strips and place it over the rice.

9. Add sliced cucumber to each bowl, then drizzle with spicy mayo and tonkatsu sauce.

10. Finish with scallions, sesame seeds, and microgreens or dill, then serve immediately.