Meal prep - you can prep these bowls ahead. They would stay in the fridge for 2-3 days. Ensure they are fully cooled prior to placing a lid on them. For best storage, keep the sauce and salad leave separate.

Subs:
For quickness, you can either use microwave cajun flavoured rice or mexican flavoured also pairs well.

You can add diced red peppers and onion to the rice if you want to.

Flour - for this recipe, the chicken is tossed in flour prior to breadcrumbing. This helps the cornflakes to better adhere to the chicken. I usually do this for crispy chicken where I plan to meal prep. You can omit this however if you wish.

I buy the ready made pickled pink slaw from Tesco. If you cannot find it, you can make your own:
1/4 head of red cabbage finely chopped
1/4 small red onion thinly sliced
1 small carrot julienned or grated
50ml white vinegar
Pinch of salt

Mix well and leave to rest ideally for 30 minutes minimum.