Wash and dry all produce. Place carrots in a medium bowl. In a small pot, stir together vinegar, 2 tsp sugar, and 2 TBSP water. Season with salt and pepper. Bring to a boil over high heat, then carefully pour mixture over carrots in bowl. Set aside, tossing occasionally. Trim, then thinly slice scallions, separating greens and whites. Peel ginger, then mince or grate 2 TBSP. Halve zucchini lengthwise, then slice crosswise into 1/4-inch-thick half-moons.

Wipe out pot used for heating vinegar, then add 1 TBSP butter and place over medium-high heat. Add scallion whites and half the ginger. Cook, stirring, until fragrant, 1-2 minutes. Stir in 11/2 cups water, rice, and a large pinch of salt to pot and bring to a boil. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered off heat until rest of meal is ready.

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, tossing, until tender and browned, 3-5 minutes. Remove from pan and set aside in a medium bowl (cover to keep zucchini warm).

Drain pickling liquid from carrots into a small bowl. Stir bulgogi sauce and soy sauce into pickling liquid. Heat a drizzle of oil in same pan over mediumhigh heat. Tear chicken into bite-sized pieces with your hands and add to pan along with remaining ginger. Season with salt and pepper. Cook, tossing, to combine and warm through, 2-3 minutes. Stir in bulgogi sauce mixture, then remove pan from heat.

Fluff rice with a fork and season with salt and pepper. Measure out 2 cups rice and divide between bowls (save the rest for lunch). Set aside half the chicken and half the carrots for lunch, then add the remainder to bowls along with all of the zucchini. Drizzle bowls with up to half the sriracha (1 packet). Garnish with half the scallion greens and serve.

When you're ready to pack lunch, stir together sour cream and remaining sriracha in a small bowl. Spread mixture onto one side of each tortilla. Divide remaining rice, chicken, carrots, and scallion greens between tortillas. Roll into burritos and pack in your lunchbox. Reheat in microwave before enjoying.