In honor of the victory over the french in 1862, here's the chicken that didn't make it and was put to good use. No Idea what the Japanese had to do with it, but apparently they inspired the crispy breading in this dish.
Enjoy this mexican inspired japanese rice bowl.
Ingredients
Guacamole:
Avocado
White onion
Lime juice
Salt
Chipotle Crema:
Chipotle in Adobo Sauce (canned)
Sour Cream
Salt
Main Dish:
Chicken tender or breast cutlet
Crumbled Tortilla Chips (whichever flavor you like)
Flour
Egg
Bell Peppers
Onion
Corn
Butter
Rice
Salt and Pepper

Method:
Cut or pound the chicken breast (or tender) into a cutlet of consistent thickness.
Grind the tortilla chips to bread crumbs consistency
Bread the chicken using the traditional breading procedure:
dust chicken with flour
dip in beat egg
season egged cutlet with salt
coat with the ground tortilla chips
Finely chop the onion
Saute Onion and cubed or striped bell peppers
Sautee Corn in butter
Cook the rice either in a pot or in a rice cooker
Fry the breaded chicken. Be careful not to burn the breading. Flavored tortilla chips often contain sugar in the flavoring, so be careful not to burn the coating.

For the guacamole:
Combine Avocado, finely chopped white onion, lime juice and salt using a potato masher. Done!
For the chipotle crema:
Combine chipotle peppers and some sauce from a can with sour cream and a pinch of salt using a stick blender (or any other blender/food processor). Done!

Chapters:
0:00 Chicken Katsu Mexican Style
0:30 Ingredients/Toppings
1:20 Prep
1:50 Breading
2:45 Bread the chicken
4:29 Toppings explained
5:21 Chipotle Crema
7:48 Guacamole from scratch
10:20 Cook the corn
10:45 Cook bell peppers
11:20 About Safety
11:59 Fry the Chicken
13:50 Plate everything
14:53 End Screen