Begin by preparing the chicken breasts. Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Set up a breading station: In one shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika. In a second shallow dish, beat the eggs. In a third shallow dish, place the panko breadcrumbs.

Dredge each chicken breast in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the breaded chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before slicing it into strips.

To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken katsu, shredded cabbage, and sliced green onions. Drizzle with tonkatsu sauce and sprinkle with sesame seeds if desired.

Serve immediately and enjoy your crispy chicken katsu bowls!