For the slaw: Place the cabbage in a colander over a bowl. Sprinkle with 1 teaspoon salt and massage it into the cabbage; let wilt and drain for 20 minutes. Remove the cabbage from the colander and gently squeeze out the excess water.
In a small bowl, whisk together the rice wine vinegar, honey, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil, whisking to emulsify.
In a large bowl, combine the cabbage, green onions, apples and jalapenos. Toss with the dressing. Season with salt and pepper.
For the chicken: Preheat the oven to 400 degrees F. Heavily spray a baking sheet with cooking spray.
Place a chicken breast in a resealable bag. Using a rolling pin, gently pound to 1/4-inch thick. Repeat with the remaining breasts. Sprinkle the breasts with 1 teaspoon salt and 1/2 teaspoon pepper.
In a shallow bowl, whisk together the garlic powder, 1 tablespoon water, the egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. In another shallow bowl, mix together the panko and lemon zest.
One at a time, dip the chicken breasts into the egg mixture, allowing the excess to drip off. Then dredge the breasts in the panko, pressing the panko to adhere.
Place the breaded breasts on the prepared baking sheet and bake until fully cooked and the edges are golden brown, 14 to 16 minutes. Remove from the oven and let rest for 5 minutes.