Prepare the chicken. Place the chicken breasts on a wooden board or even surface, cover with plastic wrap, and pound them lightly until even on both sides. Remove the plastic and rub the chicken generously with salt and pepper.

Add flour to a bowl, beaten eggs to a separate bowl, and panko mixed with 1 teaspoon each salt and pepper, paprika, garlic powder, and onion powder to a third bowl.

One by one coat the prepared chicken breasts in flour, then eggs, and finally panko. Make sure you thoroughly coat the chicken at each stage, especially the last one.

Heat the vegetable oil in a skillet over high heat. Once the oil is hot, carefully place the chicken in the pan, making sure not to touch the cutlets together (you may need to do it in batches, cleaning the pan surface after each batch with a paper towel). Cook each chicken breast for 3 to 4 minutes per side until golden brown and crispy. Remove from the pan and transfer to a plate lined with paper towels to drain the excess oil.

Prepare the honey mustard sauce by combining all the ingredients in a mason jar with a lid and shaking. You can also whisk together the ingredients in a small bowl and store in an airtight container in the refrigerator.

Toast the buns and assemble your sandwiches with honey mustard, lettuce, and sliced vegetables.