Place the chicken into a bag or bowl. Pour half of the marinade over the chicken and toss to coat, then cover and refrigerate for at least 30 minutes, preferably overnight. Set the remaining half of the marinade aside in a separate bowl to use later as your sauce.

While the chicken marinates, heat a large nonstick or stainless skillet over medium heat with a light drizzle of neutral oil.

Add the cauliflower rice to the skillet and season with a pinch of salt and black pepper.

Cook and stir (about 5–7 minutes for raw riced cauliflower or 3–5 minutes if using thawed pre-cooked/frozen cauliflower rice) until tender, then transfer to a bowl or your 4 containers and set aside.

Return the skillet to medium to medium-high heat with a little more oil if needed.

Let excess marinade drip off the chicken (discard any marinade left in that bowl), then place the chicken in the hot skillet in a single layer.

Sear the chicken for 3–5 minutes per side until nicely browned, then reduce the heat slightly and continue cooking, flipping as needed, until the thickest part reaches 165°F (74°C), about 10–14 minutes total depending on thickness.

Once the chicken is done cooking, remove it from the pan and let it rest on a plate. Cut it into whatever size pieces you prefer.

Pour the reserved clean half of the marinade (the portion that never touched raw chicken) into the skillet and bring it to a gentle simmer over medium low heat.

Add the sliced chicken breasts to the pan, turning to coat them in the sticky gochujang sauce.

Garnish with sesame seeds, then remove from the skillet.

Divide the cauliflower rice evenly between 4 containers. Then add the sliced saucy chicken, spooning any extra sauce over the top.

Garnish each container with sliced green onions.

Let the meals cool to room temperature before sealing the containers; refrigerate for up to 4 days.