We like to use the Lotus brand of baos, which can be found at any specialty Chinese food market, to make these buns, but feel free to use whatever brand you prefer (or attempt to make them yourselves!).
Marinate the chicken with a pinch of salt, black pepper, and 2 tablespoons of the curry powder on both sides. Set aside. Fill 3 shallow pans with the flour, the eggs, and the panko to set up a breading station. Dip the chicken into the flour, then the eggs, and finally into the panko.
Fill a small sauté pan with enough oil to fill the bottom of the pan and heat to medium-high. Fry the breaded chicken it is cooked through and golden brown on both sides. Set aside on a cutting board to cool, then slice thinly.
Cut the red cabbage into short, thin strips and add to a medium-sized mixing bowl.
In a small pan, toast the cumin seeds until fragrant. Remove from heat and set aside.
Squeeze the juice from the lime to the slaw and add a pinch of the toasted cumin seeds. Mix well.
Fill a small saucepot with 1/2 cup water and bring to a boil. Add the 2 tablespoons of chopped scallions and the 1/4 cup of the curry powder and boil until slightly thickened. Remove from heat.
Set up a steamer basket or a steamer and boil water. Add baos and cover. Let the baos steam until done, about 10-12 minutes.
To assemble, open a bao and slather the inside of the bao with curry sauce. Add a few slices of chicken and top with the slaw and a stalk of scallion for garnish.