Prepare the Asian coleslaw by mixing coleslaw mix, chopped green onions, sesame seeds, and slivered almonds in a large bowl.

In a separate bowl, whisk together rice vinegar, canola oil, sesame oil, sugar, salt, and the oriental flavoring packet from the ramen package.

Whisk the dressing until well-combined and the sugar is dissolved.

Pour the dressing over the coleslaw mixture and toss to coat evenly.

Chill the coleslaw in the refrigerator for at least 30 minutes to allow the flavors to meld.

Just before serving, break up uncooked ramen noodles into small pieces and mix them with the chilled coleslaw.

Prepare the katsu sauce by mixing BBQ sauce, ketchup, soy sauce, Worcestershire sauce, rice vinegar, sugar, garlic powder, ginger powder, and ground black pepper in a small bowl until smooth.

Cut the boneless, skinless chicken breasts in half horizontally and then pound each piece to 1/4 inch thickness.

Season the flattened chicken breasts generously with salt and pepper.

Place panko breadcrumbs in a shallow dish and flour in another shallow dish.

In a third shallow dish, beat together eggs and milk until smooth using a fork or whisk.

In a large pan or skillet, heat vegetable oil over medium-high heat until hot but not smoking.

Working in batches, dredge each chicken breast through the flour, shaking off the excess.

Next, dip the floured chicken breast into the egg mixture, ensuring it is fully coated.

Finally, coat the chicken breast with panko breadcrumbs, pressing gently to adhere.

Gently place the breaded chicken breast in the heated oil and fry until golden brown and cooked through, about 3 minutes on each side.

Remove the fried chicken from the pan and drain on paper towels to remove excess oil.

Repeat with the remaining chicken breasts, working in batches to avoid overcrowding the pan.

Slice the fried chicken into strips.

To assemble the Chicken Katsu Haystacks, place about 1/2 cup of cooked jasmine rice on a plate.

Top the rice with heaping spoonfuls of Asian coleslaw.

Arrange several strips of chicken katsu on top of the coleslaw.

Drizzle with katsu sauce, or serve the sauce on the side for dipping.

Serve immediately and enjoy!