Prepare the Chicken Schnitzel: Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound it to an even thickness using a meat mallet or rolling pin.

Season both sides of the chicken breasts with salt and pepper.

Set up a breading station with three shallow bowls: one containing flour, one containing beaten egg, and one containing breadcrumbs.

Dredge each chicken breast in the flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken breasts for about 4 - 5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let them rest on a paper towel-lined plate. Slice the freshly fried chicken schnitzel into thin strips.

Assemble the Coleslaw: In a bowl, layer the shredded cabbage mix, baby spinach, and chicken schnitzel strips.

Prepare the Sauces: In separate small bowls, mix together the chili mayo by combining mayonnaise and chili sauce, and mix together the mustard mayo by combining mayonnaise and Dijon mustard.

Drizzle the Salad with Sauces: Drizzle the chili mayo, mustard mayo, and sweet chili sauce over the layered coleslaw and chicken schnitzel.

Top and Serve: Sprinkle fresh chopped green onions and black sesame seeds over the salad. Toss gently to combine if desired and serve immediately with apple juice.