Preheat your oven to 400°F (200°C).

In a shallow dish, combine the flour, salt, and pepper. In a separate shallow dish, place the beaten eggs. In a third shallow dish, add the panko breadcrumbs.

Dredge the chicken pieces in the flour mixture, then dip them in the beaten eggs, and finally, coat them with the panko breadcrumbs.

Arrange the breaded chicken pieces on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is golden brown and cooked through.

In a medium bowl, whisk together the mayonnaise, Sriracha, honey, and rice vinegar to make the Bang Bang sauce.

In a large bowl, combine the shredded napa cabbage, julienned carrots, and sliced green onions. Toss with the Bang Bang sauce until the vegetables are evenly coated.

Serve the crispy baked chicken over the Bang Bang slaw, and sprinkle with sesame seeds.