Begin by preparing the chicken. Place each chicken breast between two sheets 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, 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 first in the flour mixture, shaking off any excess, then dip it into the beaten eggs, and finally coat it with 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 (internal temperature should reach 165°F).

Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

While the chicken is cooking, prepare the rice according to package instructions if not already cooked.

To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced crispy chicken, shredded cabbage, and sliced green onions. Drizzle with tonkatsu sauce before serving.