In a medium mixing bowl, whisk together egg white and buttermilk. Add spices to flour in another bowl for dredging chicken. Add panko crumbs to a shallow dish and spread out for coating.
Dip filets, one at a time, into the egg mixture and allow the excess to drip off. Dredge each filet into flour mixture and dip again into egg mixture. Coat filets with panko crumbs and press crumbs onto chicken. Complete this process for each filet.
Mist each filet, on both sides, with Olive Cooking spray and place side by side in the slow cooker. Lightly sprinkle the top of each filet with freshly ground black pepper. Cover and cook on high 2-1/2 hours or until they have reached an internal temperature of 165 degrees. Remove the lid and allow to continue cooking for 10 minutes. Removing the lid helps the chicken get crunchier.
Asian Dipping Sauce (optional)
Sauté garlic and shallots in oil, cook just until translucent. Add the remaining ingredients and simmer 3 minutes. That's it!