Korean Chicken Bowl with Rice

For the bowls:

• 8 to 10 ozs shiitake mushrooms, stem removed and sliced
• 1 tbsp avocado oil, plus more for drizzling on the mushrooms and kale
• 2 tbsps gochujang
• 3 tbsps light tamari
• 2 tsps rice vinegar
• 2 tsps brown sugar
• 3 garlic cloves, minced
• 2 tsps minced fresh ginger
• 1 1/2 lbs chicken thighs (boneless, skinless)
• 1 1/3 cups jasmine rice (dry)
• 1 small bunch kale (thinly sliced)
• kimchi, for serving

For the gochujang sauce:

• 3 tbsps gochujang
• 2 tbsps mayonnaise
• 1 1/2 tbsps water (to thin, as needed)

1. Preheat the oven to 425℉.
2. In a large bowl, toss the mushrooms with a drizzle of avocado oil, salt and pepper. Transfer the mushrooms to a large baking sheet.
3. In the same large bowl, combine the avocado oil, gochujang, tamari, rice vinegar, sugar, garlic and ginger. Mix well. Add the chicken to the bowl and toss to combine.
4. Transfer the chicken to a second large rimmed baking sheet (you can use parchment paper if you want an easier clean up). If it all fits on one large baking sheet, then just use one.
5. Place both trays in the oven (the chicken on the top rack) and cook for 20 minutes. Remove the mushrooms and set aside. Broil the chicken for three to four minutes, just to brown the tops of them slightly.
6. Meanwhile, cook the rice according to package directions.
7. Add the kale to a large bowl and drizzle with avocado oil and a little bit of rice vinegar. Massage the kale with your hands and season with salt to taste.
8. Mix together the ingredients for the gochujang sauce and set aside.
9. Assemble the bowls by adding rice, chicken, mushrooms, kale and kimchi. Serve with the sauce drizzled on top when ready to eat.