Spicy Chicken Cupbop Bowls

Cut chicken thighs into bite-sized pieces and place them in a large resealable bag.

In a small bowl or measuring cup, whisk together coconut aminos, minced garlic, minced ginger, and sesame oil to create the marinade.

Pour the marinade over the chicken in the bag. Seal the bag, removing excess air, and massage to ensure the chicken is fully coated.

Marinate the chicken in the refrigerator for at least 2 hours, or up to overnight.

While the chicken marinates, prepare the spicy sauce. In a small bowl, combine gochujang, light mayonnaise, and rice wine vinegar.

Add 1-2 tablespoons of water and stir until the sauce is smooth and has a drizzling consistency. Set aside.

Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a parchment-lined baking sheet.

Bake for 15 minutes.

Remove the baking sheet from the oven, add the broccoli florets to the pan, and toss lightly. Return to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.

While the chicken and broccoli are baking, cook the dumplings according to package instructions.

To assemble the bowls, start with a base of chopped iceberg lettuce and shredded carrots.

Top the lettuce with the cooked chicken, roasted broccoli, and dumplings.

Drizzle generously with the spicy gochujang sauce and serve immediately.