• Wash and dry produce. • Trim and thinly slice cucumber on a diagonal. • Place cucumber in a medium microwave-safe bowl with half the ponzu and season with 1/4 tsp sugar (1/2 tsp for 4 servings), a big pinch of salt, and pepper. Microwave for 30 seconds, then set aside to pickle, tossing occasionally, until ready to serve.

• In a small bowl, combine half the soy sauce, remaining ponzu, and 1/4 tsp sugar (1/2 tsp for 4 servings). • Pat chicken* dry with paper towels. Place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 2-3 minutes per side. Turn off heat and add ponzu-soy mixture; turn to coat.

• In a second medium bowl, whisk together sesame dressing, peanut butter, and remaining soy sauce. While whisking, slowly drizzle in 1 TBSP oil (2 TBSP for 4 servings). • Transfer half the sesame-peanut dressing to a third medium bowl (large bowl for 4); add coleslaw mix and toss to combine. Taste and season with salt and pepper if desired.

• Halve and toast buns. • Spread mayonnaise on cut sides of bottom buns; top with chicken and pickled cucumber (draining first). Spread remaining sesame-peanut dressing on cut sides of top buns. Close sandwiches. • Divide sandwiches between plates; serve with slaw on the side. Chicken is fully cooked when internal temperature reaches 165°.