Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve lime. Trim root end from lettuce; separate leaves.

Open package of chicken* and drain off any excess liquid; season all over with garlic powder, salt, and pepper. TIP: Halve any larger pieces of chicken if necessary.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

In the last 30 seconds of cooking, add scallion whites; stir to combine.

Swap in beef* for chicken. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. 

In a medium microwave-safe bowl, combine cabbage and carrot mix, 1 tsp sugar (2 tsp for 4 servings), and juice from lime. Season with salt and pepper. Microwave until cabbage is slightly softened, 30-60 seconds. (You’ll finish the slaw in Step 5.)

Reduce heat under pan with chicken to medium low. Stir in bulgogi, gochujang, and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring frequently, until sauce has thickened and chicken is coated, 1-2 minutes more. (TIP: If sauce is too thick, add splashes of water until desired consistency is achieved.) 

Add sesame dressing and half the sesame seeds (save the rest for serving) to bowl with cabbage and carrot mixture. Toss to combine.

Divide lettuce leaves between plates; fill with sesame slaw. Top with chicken and any remaining sauce from pan. Garnish with scallion greens and remaining sesame seeds. Drizzle with hot sauce to taste. Serve.