Place chicken breast on a chopping board and place a cling film or thin plastic sheet on top and pound the chicken with a pestle or rolling pin to get a fillet of uniform thickness of 5-7mm.

Take all the ingredients for marination in a shallow bowl and whisk to combine well. Dip the prepped chicken breast, coat well on either side and set aside to marinade for 10 minutes.

Add all ingredients of sauce to a bowl, whisk well and set aside.

Pre-heat airfryer at 200 C and place a cake pan inverted in the airfryer.

Take breadcrumbs on a plate, season with salt & pepper, add ¼ teaspoon each of black & white sesame seeds and mix to combine well. Add the marinated chicken to this mixture, press so the bread crumbs coat well on both sides. Dip in the egg marinade again and dredge on the bread crumbs mixture. This makes the chicken fillet crispy & crunchy on the outside.

Place chicken on the inverted cake pan in the air fryer, spray oil and air fry for 3 minutes at 200C. Flip once, spray oil and air fry for 3 more minutes till it is golden and crisp.

Transfer chicken cutlet to a chopping board, cut into ½ - ¾ inch wide strips.

Add rice to a shallow bowl, sprinkle ¼ teaspoon each of black & white sesame seeds, add sliced cucumbers, place chicken strips, squeeze lemon juice on top of chicken, drizzle 2-3 tablespoons of sauce, garnish with ¼ teaspoon each of black & white sesame seeds, parsley and serve.