• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Place scallion greens in a small bowl; cover with a damp paper towel and refrigerate until ready to serve.

• In a medium microwave-safe bowl, whisk together bulgogi sauce and cornstarch. Microwave until warmed through, 30 seconds. (For 8 servings, microwave in 30-second intervals until warmed through.)

• Pat chicken* dry with paper towels. • Place chicken, garlic, and scallion whites in a 5- to 6-quart slow cooker; season with salt and pepper. Add bulgogi sauce mixture and turn chicken until thoroughly coated. • Cover and cook on high for 2 hours.

• While chicken cooks, trim and halve cucumber lengthwise; scoop out and discard seeds with a spoon. Thinly slice cucumber crosswise. • In a large bowl, combine cucumber, shredded carrots, vinegar, sesame seeds, 1 tsp sugar, and 1/2 tsp salt (2 tsp sugar and 1 tsp salt for 8 servings). Refrigerate until ready to serve.

• In a second small bowl, combine mayonnaise and gochujang. Refrigerate until ready to serve.

• Once chicken is done, transfer to a second large bowl. Using two forks, shred chicken. TIP: Shred chicken directly in the slow cooker, but be careful not to scratch the insert! • Return shredded chicken to slow cooker; stir to combine. Taste and season with salt if desired.

• Wrap tortillas in damp paper towels and microwave until warmed through and pliable, 30-60 seconds. (You may need to work in batches to prevent tortillas from sticking together.) • Serve chicken, scallion greens, pickled veggies, gochujang mayo, and tortillas family style and let everyone build their own tacos! Chicken is fully cooked when internal temperature reaches 165°.