Trim 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. gochujang red pepper paste (to taste), 1 fl. oz. honey, and 8 fl. oz. tamari soy sauce. Set aside. Pat 10 oz. diced chicken thighs (or 12 oz. antibiotic free boneless skinless chicken breast if using) dry. Don't worry about trimming; excess fat will render while cooking and add flavor.

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

Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add prepared chicken and 1 tsp. Asian garlic, ginger & chile seasoning (use less if spice-averse) to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165°F, 5-7 minutes. Add prepared gochujang mixture (to taste) to hot pan with chicken 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. cooked white rice in bag to break up any 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. Rest, 2 minutes. Fluff rice with a fork. Plate dish, topping rice with stir-fry. Garnish with 1 tsp. multicolor sesame seeds and green portions of green onions. Bon appétit!