In a large bowl, combine napa cabbage, snow peas, carrots and red cabbage. Whisk yogurt, milk, honey, lemon juice, mustard, salt and pepper. Stir in parsley. Fold mixture into slaw. Cover and refrigerate 1 hour.
Dip chicken in honey mixture. Coat with panko.
In a large skillet, heat 3 tbsp of the oil over medium-high heat. Season chicken with 1/4 tsp of the salt and the pepper. Add half to pan; cook 1 to 2 minutes per side or until internal temperature reaches 160°. Add remaining 2 tbsp oil; cook second batch. Remove to a plate and season with remaining 1/4 tsp salt. Serve chicken topped with slaw.