Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Pat chicken* dry with paper towels; season all over with garlic powder, salt, and pepper. Transfer seasoned chicken to oven-ready tray. (Divide chicken between two trays for 4 servings.)

In a small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4), salt, and pepper; set aside. Brush chicken with half the chili sauce (all for 4, dividing between two trays), then mound with seasoned panko, pressing to adhere.

Bake chicken on top rack (be sure your oven has preheated!) until browned and cooked through, 15-20 minutes. (For 4 servings, bake two trays side by side on top rack.)

When chicken is halfway through cooking, in a large bowl, combine mixed greens, carrots, tomatoes, and half the crispy onions. Toss with dressing; taste and season with salt and pepper if desired.

Once chicken is done, transfer to a cutting board. Thinly slice chicken crosswise.

Divide salad between bowls; top with chicken, wonton strips, and remaining crispy onions. Serve.