Instructions

• Preheat the oven to 425°F (220°C). Line a rimmed baking sheet or leave unlined if preferred.
• In a bowl, toss the sweet potato cubes with 1 tablespoon of the oil and season with kosher salt and black pepper to taste. Spread the sweet potatoes in a single layer on one side of the rimmed baking sheet. Roast 20 minutes.
• While the sweet potatoes roast, make the Gochujang sauce: in a jar or bowl combine the soy sauce (1/4 cup), Gochujang (3–4 tablespoons), honey (2 tablespoons), grated ginger (1 inch), grated garlic (2 cloves), 1 tablespoon of the oil, and the toasted sesame seeds (2 tablespoons). Stir or shake until smooth.
• Put the cubed chicken (2 pounds) into a bowl and pour half of the prepared Gochujang sauce over it. Toss to coat the chicken evenly. Reserve the remaining sauce.
• Remove the baking sheet from the oven. Push the roasted sweet potatoes to one side of the pan. Spread the sauced chicken in a single layer on the empty side of the sheet, adding any excess sauce left in the bowl. Return the sheet to the oven and roast for 15 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C or no pink in the center).
• During the last 2–3 minutes of cooking, switch the oven to broil and broil just until the chicken edges char slightly and the sauce sticks to the chicken. Watch closely to avoid burning. Remove from oven when done.
• While the chicken finishes, make the "Yum Yum" sauce: combine 2–3 tablespoons of the remaining Gochujang sauce with the 1/4 cup plain Greek yogurt (or sour cream or olive oil mayo). Taste and season with kosher salt as needed. Reserve any leftover Gochujang sauce for serving.
• In a bowl, toss the torn kale (2–3 cups) with the remaining 1 tablespoon oil, the juice from 1 lime, and a pinch of kosher salt. Stir in the chopped cilantro (1/4 cup).
• To assemble bowls: divide the cooked rice (3 cups, steamed) among bowls. Top each bowl with roasted chicken, roasted sweet potatoes, and the dressed kale. Add desired toppings from the list (kimchi, avocado, shredded carrots, green onions, sliced cucumbers, radishes). Drizzle each bowl with the Yum Yum sauce and serve.
• Make-ahead / storage: divide rice among 4–6 airtight containers and arrange chicken, sweet potatoes, and kale on top. Store the Yum Yum sauce and avocado separately and add just before serving. Refrigerate prepared meals for up to 4–5 days.
• To serve from chilled storage, warm each bowl if desired, then top with Yum Yum sauce and avocado just before eating.