Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil (large drizzle for 4), salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pat chicken* dry with paper towels; season all over with salt and pepper.

Place chicken on one side of a baking sheet (for 4 servings, spread out across entire sheet). Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere 

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4, use a second sheet; roast chicken on top rack and green beans on middle rack.)

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes. TIP: If green beans finish first, remove from sheet and continue roasting chicken.

Fluff rice with a fork; season with salt and pepper.

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.