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In a small bowl combine coconut aminos, salt, ginger, garlic, and sesame oil. Add the chicken thighs to a ziplock bag with the marinade, stirring to coat well. Marinate for at least 20 minutes or up to overnight.
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Spread the marinated chicken thighs on the baking sheet and roast for 15 minutes.
While the chicken is roasting, place the broccoli florets in a microwave-safe bowl, and microwave for 1 minute to steam lightly.
Move all the chicken to one side of the baking sheet. Add the broccoli to the other side, spray lightly with olive oil, and season with salt and pepper.
Roast everything for an additional 10 minutes, or until the chicken is fully cooked and broccoli is tender. Broil for 1-2 minutes to lightly char the chicken.
In a small bowl, whisk together light mayonnaise, gochujang, rice wine vinegar, and water. Adjust more water for a thinner consistency if needed. Use ½ of the gochujang for less spice.
In each bowl, layer iceberg lettuce and shredded carrots as the base. Top with a serving of the chicken, a scoop of broccoli and 3 dumplings on the side.
Drizzle each bowl with the spicy mayo sauce and the Hot & Spicy Bachans, (to taste) before serving.