Begin by trimming any excess fat from the chicken breasts. Place each breast between two sheets of parchment paper or plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/2-inch thick.
In one shallow bowl, combine the all-purpose flour with salt, black pepper, garlic powder, and onion powder. In a second bowl, beat the eggs until smooth. In a third bowl, place the panko breadcrumbs.
Lightly dredge each chicken breast in the seasoned flour, shaking off any excess. Next, dip the chicken into the beaten eggs, allowing any extra to drip off. Finally, coat the chicken evenly with the panko breadcrumbs, pressing gently to adhere the crumbs well.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, then place a wire rack on top if you have one. Lightly brush or spray the rack with vegetable oil to prevent sticking. Arrange the breaded chicken breasts on the rack in a single layer.
Drizzle or brush the tops of the chicken with the vegetable oil to promote browning. Bake for 18-22 minutes, flipping the chicken halfway through, until the crust turns golden brown and the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the sticky rice according to package instructions or your preferred method.
In a small saucepan over low heat, combine the soy sauce and honey. Stir gently until the honey dissolves into the soy sauce, forming a glossy glaze. Remove from heat and set aside.
Plate a scoop of sticky rice alongside each golden chicken breast. Drizzle the honey-soy glaze over the chicken and garnish with sliced green onions. Serve immediately for the best texture and flavor.
