Combine panko and sesame seeds on a plate. Spread into an even layer.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Uncover and season both sides with 1/4 tsp. salt and a pinch of pepper. Evenly top chicken with 1/3 the mayonnaise (reserve remaining for sweet chili mayonnaise).

Place chicken, mayonnaise-side down, onto panko mixture, pressing gently to adhere to one side.

Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add chicken to hot pan, panko-side down, and cook undisturbed until browned, 2-3 minutes.

Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

Remove from burner.

While chicken cooks, continue recipe.

To use an air fryer, place chicken, panko-side up, in basket and gently spray with cooking spray. Air fry at 375 degrees until panko is crisp and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots to hot pan. Stir occasionally until tender and slightly browned, 4-6 minutes.

Add cabbage and white portions of green onions. Stir often until vegetables are tender, 2-3 minutes.

Add noodles, teriyaki glaze, half the sweet chili sauce (reserve remaining for sweet chili mayonnaise), a pinch of salt and pepper, and 1/4 cup water. Stir often until noodles are heated through, 2-3 minutes.

Remove from burner.

While vegetables and noodles cook, continue recipe.

In a mixing bowl, combine remaining mayonnaise and remaining sweet chili sauce. Set aside.

Plate dish as pictured on front of card, garnishing with green portions of green onions and sweet chili mayonnaise. Slice chicken, if desired. Bon appétit!