Trim 8 oz. of green beans, if necessary. Trim and thinly slice 2 green onions on an angle, keeping white and green portions separate. In a mixing bowl, combine 2 tsp. of gochujang red pepper paste (to taste), 1 fl. oz. of honey, and 8 fl. oz. of tamari soy sauce. Set aside. Pat 10 oz. of diced chicken thighs (or 12 oz. of boneless skinless chicken breast) dry.

Place a medium non-stick pan over medium-high heat and add 2 tsp. of olive oil. Add 8 oz. of green beans and ½ tsp. of garlic salt (to taste) to the pan. Stir occasionally for 1 minute. Add ¼ cup of water. Cover and cook until water evaporates and green beans are tender, 6-8 minutes. If they need more time, add 2 Tbsp. of water, cover, and cook 1-3 more minutes, stirring occasionally. Remove from burner. While green beans cook, continue with the next step.

Place another medium non-stick pan over medium-high heat and add 1 tsp. of olive oil. Add chicken and 1 tsp. of Asian garlic, ginger & chile seasoning (use less if spice-averse) to the pan. Stir occasionally until chicken reaches a minimum internal temperature of 165°F, about 5-7 minutes. Add the gochujang mixture (to taste) and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes. Add cooked green beans and stir until combined. Remove from burner.

Carefully massage 8 oz. of cooked white rice in the bag to break up clumps. Remove rice from packaging. Combine rice, a pinch of salt, and white portions of green onions in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes. Carefully remove from microwave and let rest for 2 minutes. Fluff rice with a fork. Plate as pictured, scooping rice with stir-fry. Garnish with 1 tsp. of multicolor sesame seeds and green portions of green onions. Bon appétit!