Make sure ingredients are prepped & veggies are chopped. In a small saucepan, combine water, rice wine vinegar, sugar and salt. Heat over medium-high for 3-5 minutes, stirring occasionally until the sugar is dissolved and there are no granules left.

In an airtight jar, add sliced cucumber, carrots & garlic. Cover with the liquid. Let sit for a few minutes & place right in refrigerator. These pickles need to sit at least 30 minutes & get better each day.

Pat chicken thighs dry with paper towel & season with salt. Pound chicken thighs thinner and more even. In a shallow dish, add the panko bread crumbs.

In a small bowl add cornstarch, egg whites, & water. Whisk vigorously until it resembles glue. Dunk chicken into the cornstarch mixture and then coat in panko bread crumbs.

In a skillet, heat avocado oil. Add chicken pieces and shallow fry for 3-5 minutes on each side until golden brown. Remove & let drain on paper towels.

For air fryer, preheat to 425°. Grease basket lightly and cook chicken pieces for 10 minutes or until cooked through & crisp.

Make white rice, slice green onion, avocado, thinly sliced cabbage & pickles. Add all to a bowl together. Drizzle with tonkatsu sauce & spicy mayo. Enjoy.