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Preheat oven to 375°F.
Place mayo, soy sauce, salt, and pepper in a medium bowl. Whisk to combine.
Pat chicken dry with paper towels, then slice into ¾-inch strips. Add to the bowl with the mayo mixture and toss to coat.
Add bread crumbs to the bowl with the chicken and gently toss once more to coat. Arrange on a baking sheet pan in a single layer and drizzle with oil.
Place chicken in the oven (it doesn't have to be fully heated) and bake, flipping halfway, until golden and cooked through, 15-18 minutes. Remove from oven.
Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
Juice lime into a small bowl; add peanut butter, soy sauce, maple syrup, water, turmeric, and curry powder. Whisk to combine the peanut sauce and set aside.
Place mayo, soy sauce, oil, salt, and pepper in a clean medium bowl. Whisk to combine the dressing.
Using a clean cutting board, trim and halve radishes, then slice crosswise into thin half-moons. Add to the bowl with the dressing.
Trim and quarter cucumber lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.
When the chicken is almost done, add mixed greens to the bowl and toss to combine the salad.
To serve, divide chicken fingers, peanut sauce, and salad between plates. Enjoy!