Slice the chicken fillets horizontally lengthwise into 2 slices. Cover with cling film and pound with a meat tenderizer if needed. Aim for ½ inch/1,5 cm thick slices.

Place flour in a shallow dish, combine with salt, pepper and garlic powder. Whisk eggs in a separate bowl. Place bread crumbs on a large plate. Working one at a time, dip chicken into flour, turn to coat, remove any excess flour. Next dip into the egg mixture until coated. Finally dredge in breadcrumbs, turn to coat. Set aside.

Heat 2 tablespoons vegetable oil in a deep large skillet over medium. Working with 2 chicken cutlets at a time, place in hot oil, and fry until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate, and repeat with the remaining 2 chicken cutlets.

Discard the oil and wipe the skillet clean with a paper towel.

Heat 1 tablespoon vegetable oil in the same skillet over low. Add garlic, cook for 1 minute. Stir in soy sauce and sesame oil. Next pour in sweet chili sauce. Bring to a gentle simmer. Add chicken to the sauce and simmer for 1 minute.

Finish off with lime juice, cilantro and red pepper flakes. Serve!