• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites.

• Toss broccoli on a baking sheet with a large drizzle of oil, 3⁄4 of the chili flakes (use less if you’re not a fan of spicy food; reserve a pinch for the next step), a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• In a small bowl, whisk together gochujang, mayonnaise, vinegar, scallion whites, and a pinch of remaining chili flakes. • Slowly whisk in 3 TBSP oil (6 TBSP for 4 servings) until combined. Taste and season with salt and pepper. TIP: Add a pinch of sugar if you like a sweeter dressing!

• Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat. Add ponzu and 2 TBSP dressing (4 TBSP for 4 servings); stir to coat. Taste and season with salt and pepper.

• In a large bowl, toss bok choy and napa cabbage, broccoli, scallion greens, and half the chicken with as much remaining dressing as you like. Taste and season with salt and pepper.

• Divide salad between bowls. Top with remaining chicken, cranberries, and almonds. Serve.