Don’t worry too much about making sure all cuts are uniform and everything is cooked to the exact same level. Yes, restaurants pride themselves on that and so do many of the youtube chefs (who got their start or even still work in restaurants)
You aren’t making hundreds of plates a night where two people on a date might think it is “unprofessional” that their green onion bits aren’t uniform.
And the advantage to doing a more rough chop is that you tend to get a much greater variety of texture. Obviously you don’t want that for everything, but getting that sudden burst of scallion flavor in one bite can really keep a meal “interesting” and so forth.
And it also makes life a LOT easier and means you can focus less on mise en place and more on not making a weeknight meal take 3 hours.