For the Chicken Katsu:

• 3 (6-ounce) chicken breasts, trimmed, halved, and pounded 1/2-inch cutlets
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 2 cups Panko breadcrumbs
• 2 large eggs
• cooking spray, as needed

For the Tonkatsu Sauce:

• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons soy sauce
• 1/2 teaspoon Mirin
• 1 teaspoon Dijon mustard

For the Curry Sauce:

• 1/3 cup mayonnaise
• 1/3 cup full-fat yogurt
• 1 tablespoon ketchup
• 1 garlic clove, minced
• 2 teaspoons yellow curry powder
• 1 teaspoon lemon juice

For the Bowls:

• 2 cups white rice, cooked according to the package
• 2 Persian cucumbers, thinly sliced
• 1/4 head red cabbage, shredded
• 2 cups mixed greens
• 3 scallions, finely chopped