Add the flour to a shallow dish. In a separate dish, combine the Panko, sesame seeds, salt, and pepper. Crack the eggs into a separate bowl, then beat.In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, and a pinch of salt. Set the seasoning aside. Working in an assembly line, dredge the chicken through the flour, then the eggs - allow the excess to drip off into the bowl, then dip through the Panko crumbs. Place on a plate and repeat. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and immediately sprinkle on the seasoning, using to your taste. Thinly slice the chicken. Season with salt. In a bowl, toss the cucumbers, avocados, peppers, lemon juice, and dill. Add the feta and toss. To assemble, add lettuce and peperoncini to a bowl. Top with chicken, and cucumber/avocado salad. Add a few dollops of Tzaziki sauce. Drizzle over the tahini (homemade recipe in notes).