In the bowl of your food processor or blender, add the avocados, sour cream, buttermilk and a dash of salt and pepper. Puree until completely smooth, transfer to an airtight container, and refrigerate until you are ready to use.

Preheat your oven to 425 degrees F and line a large lipped baking sheet with foil. Spray with a non-stick spray. Set aside.

To one shallow bowl, add the flour and a dash of salt and black pepper. To another shallow bowl, add the eggs and thai sweet chili sauce. Whisk to combine. To a third shallow bowl, add the panko bread crumbs.

Dredge each pork cutlet in the flour, then coat in the egg mixture, and lastly coat with panko bread crumbs, pressing to adhere where needed. Place the pork cutlets on the prepared baking sheet. Bake for 15 minutes on each side, or until crispy and cooked to your liking (I cooked my pork to medium - use a probe meat thermometer if needed). Remove from heat and let rest for a couple of minutes before slicing.

Assemble your rice bowls by placing pork cutlets, carrots, pineapple, eggs, green onions, parsley and sesame seeds upon two beds of rice. Enjoy immediately.