Adjust rack to middle position and preheat oven 425 degrees. Wash and dry produce.

Trim, peel and halve carrots crosswise; cut lengthwise into sticks (like fries—ours were 3 inches long and ½ inch wide).

Toss on a baking sheet with a drizzle of oil, sesame seeds, salt, and pepper. Roast on middle rack until browned and tender, 15-18 minutes. 

Pat chicken* dry with paper towels. Season with garlic powder and a pinch of salt and pepper. 

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. 

Transfer to a plate. Refrigerate until cool enough to handle, then dice into ½-inch pieces.

Meanwhile, halve lime. Trim and thinly slice cucumber into rounds. Trim and thinly slice scallions. 

In a medium microwave-safe bowl, whisk together ¼ tsp sugar (½ tsp for 4 servings), juice from all the lime, and a pinch of salt until sugar has dissolved. 

Stir in cucumber; cover with plastic wrap. Microwave 30-60 seconds. Stir and set aside until ready to serve.

In a large bowl, combine scallions, diced chicken, sour cream, gochujang, and as many chili flakes as you like. Season with a pinch of salt and pepper to taste.

Halve and toast buns. 

Divide chicken salad between bottom buns; top with as much pickled cucumber (draining first) as you like. Close sandwiches.

Divide sandwiches between plates. Serve with sesame carrot fries and any remaining pickled cucumber on the side.