Sort ingredients
bbannar
QR Code
Listen
Pdf
Mix 2 lb chicken with a drizzle of avocado oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, ¼ tsp cayenne pepper, and chili flakes. Massage it in well and bake at 400F for 36-40 mins, or you can also use rotisserie/leftover chicken to save time.
In a small food processor or bowl, mix: 2 tbsp gochujang, 2 tbsp rice vinegar, juice of 1 lime, 1 tsp toasted sesame oil, 1 tbsp soy sauce or coconut aminos, ⅓ cup Greek yogurt, 2 tbsp mayo, and 1 tsp regular or low sugar honey (optional). Blend until smooth, taste, and adjust as you like.
Finely dice 2–3 Persian cucumbers, 3 scallions, and chop up lots of fresh cilantro. I like a lot of cilantro, but feel free to do 2-4 tbsp.
Once the chicken is done and cooled, shred or chop it, then fold it into the sauce along with the cucumbers, scallions, and cilantro.
Top with toasted sesame seeds, crushed peanuts, or cashews for crunch.
Serve it however you like. This is great on its own, over lettuce, in a wrap, or with low-carb crackers.