• Adjust rack to middle position and preheat oven to 425 degrees. • In a small bowl, combine garlic powder and 2 tsp salt (4 tsp for 4 servings). • Pat chicken dry with paper towels; place on a baking sheet. (TIP: See a feather? Simply grip the end with a paper towel and pull!) Rub a large drizzle of oil (two large drizzles for 4) all over chicken, making sure to coat undersides (it’s OK if it looks like there is excess oil!). Season all over (including undersides) with garlic salt.

• Arrange chicken, skin side up, in center of sheet (for 4 servings, space chicken 5-6 inches apart). Roast on middle rack until browned and cooked through, 35-45 minutes. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK! • Meanwhile, wash and dry produce. • Peel and finely mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; roughly chop whites.

• In a small pan, combine ginger, scallion whites, and 1 1⁄2 TBSP oil (3 TBSP for 4 servings); season with salt. • Set pan over high heat and cook, stirring occasionally, until bubbling rapidly, about 30-60 seconds. Once bubbling, continue to cook, stirring frequently, until mixture is fragrant and scallions are bright green, 30 seconds more. • Remove from heat. Transfer to a second small bowl and set aside to cool, stirring occasionally. Once cooled, taste and season with additional salt if desired.

• Once chicken is done roasting, transfer to a plate. Carefully pour chicken drippings from baking sheet into a small pot (medium pot for 4 servings). Return chicken to sheet. • Heat pot with chicken drippings over medium-high heat (be careful—the liquid may splatter!). Add rice; cook, stirring constantly, until grains are coated and mixture is fragrant, about 30 seconds. TIP: Scrape bottom and sides of pot to release any stuck grains! • Add 1 1⁄4 cups water(2 1⁄4 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.

• When rice has 10 minutes remaining, brush 1 TBSP sweet soy glaze all over skin side of chicken (for 4 servings, use 1 TBSP sweet soy glaze per half chicken). • Return chicken to middle rack; roast for 5 minutes.

• Quarter lime. Slice cucumber into 1⁄4-inch-thick rounds. • In a third small bowl, combine chili sauce and juice from one lime wedge (two wedges for 4 servings). • Place remaining sweet soy glaze in a fourth small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Fluff rice with a fork; taste and season with salt if desired. • Place rice in a serving bowl; garnish with scallion greens. Place chicken and cucumber on a serving plate. Serve family style with sweet soy sauce, sweet chili lime sauce, ginger scallion sauce, and any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***