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. Cut broccoli into bite-size pieces 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, 1¼ cups water (2¼ 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.

While rice cooks, 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 (no need to coat the undersides).

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

Roast on top rack until chicken is browned and cooked through and broccoli is tender, 18-22 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting chicken.

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

Divide rice, broccoli, and chicken between plates. Drizzle chicken with ponzu chili mayo. Sprinkle everything with scallion greens. Serve.