Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sweet chili sauce and mayonnaise.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a plate. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken. Cook 5 to 8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the pot of cooked rice, add the cooked bok choy. Stir to combine. Taste, then season with salt and pepper if desired. Transfer the cooked chicken to a cutting board; slice crosswise. Serve the finished rice topped with the sliced chicken. Drizzle with the sweet chili mayo and garnish with the sliced green tops of the scallions. Enjoy!