• 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.

• 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. ***Poultry is fully cooked when internal temperature reaches 165°.***