Preheat oven to 400°F.
Coat a baking sheet with a thin layer of olive oil using a pastry brush. Set aside.
Grab 3 shallow dishes or bowls. Beat the eggs in one dish and set aside.
In the second shallow dish, combine flour, salt and pepper. In the third dish, combine the Panko and the sesame seeds.
Dip chicken in flour first and coat both sides. Then dunk in the egg and finally in the crumb mix pressing the crumbs to adhere. Place on the prepped baking sheet and repeat process with remaining chicken.
Bake for 20 minutes, flipped the chicken half way and apply more olive oil if chicken begins to stick. Bake until chicken is golden brown and reached an internal temperature of 165°F.
While the chicken bakes you can make the sesame sauce. Combine all of the ingredients (from soy sauce to salt & pepper) for the sauce together in a measuring cup or large bowl.
In a small saucepan over medium heat, bring the sauce to a simmer. Then in a small ramekin, combine the cornstarch and water. Whisk the cornstarch slurry into the sauce and whisk until sauce thickens.
Spread the sauce over the cooked chicken and garnish with more sesame seeds and green onions if desired.