Prepare your chicken by placing the sour cream in one shallow bowl and placing the panko bread crumbs thru the black pepper in another shallow bowl. Mix the panko mixture until combined.
Taking one piece of chicken at a time, dip and smother in the sour cream and the dip into the panko mixture. Toss to coast and press to adhere where needed. Place on a plate lined with parchment paper. Repeat for the rest of the chicken.
Pour the vegetable oil into a heavy, large skillet until it reaches 1/4 inch (approximately) up the side of the pan. Heat the oil over medium high heat. Test that the oil is hot enough by dropping a pinch of panko into the pan. If it sizzles, then it's ready to go. If it burns up immediately, the oil is too hot. Add the chicken (working in batches if needed), and cook for approximately 5 minutes on each side or until browned and cooked through. Remove the chicken from the pan and add to a paper towel-lined plate.
Serve the chicken on a bed of fresh greens, burrata, tomatoes, avocado, and red onion. Top with honey maple dressing (recipe below). Season with crushed red pepper or black pepper if desired. Enjoy!