Prepare two bowls. Place Volcano Mayonnaise in the first bowl. Place panko, sesame seeds, salt, and garlic powder in the second bowl, and mix well. Dip each chicken cutlet in the mayonnaise then into the panko mixture.

Heat half an inch of vegetable oil in a non-stick skillet over medium-high heat. Fry each cutlet in oil for about two to three minutes per side, until golden brown and cooked through. Place cooked chicken onto a wire rack or plate lined with paper towels for one minute to allow excess oil to drain off. Place chicken onto a cutting board and slice into one-inch pieces.

Place cooked rice into a bowl, top with chicken, a generous squeeze of volcano mayonnaise, sliced scallions, and sesame seeds. Serve immediately.