Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop leaves into bite-size pieces.

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 15-20 minutes.

Open package of chicken* and drain off any excess liquid. TIP: Cut any larger pieces in half if necessary.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sesame ginger crunch; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer chicken to a plate and tent with foil. Wipe out pan.

While chicken cooks, in a small bowl, combine gochujang, mayonnaise, yogurt, one packet of ponzu, ⅛ tsp sugar, salt, and pepper (two packets of ponzu and ¼ tsp sugar for 4 servings).

Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30 seconds.

Stir in kale, remaining ponzu, and ½ cup water. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 2-4 minutes.

Turn off heat. Stir in 1 tsp sesame oil (2 tsp for 4 servings). Season with salt and pepper.

Divide rice, carrots, kale, and chicken between bowls. Drizzle with gochujang sauce. Garnish with scallion greens and serve. TIP: This dish is meant to be mixed in the bowl before being enjoyed!