In this recipe, the gochujang-yogurt sauce doubles as a marinade and a base for the sauce.
small head romaine lettuce, thinly shredded, washed, and drainedPrepare the chicken marinade: In a bowl, combine yogurt, gochujang, soy sauce, sugar, garlic, olive oil, lemon juice, 2 tablespoons of the grated onion , salt, and pepper. Whisk until well-combined and smooth, making sure the gochujang is mixed in. Reserve 2 tablespoons of the marinade and transfer to another similarly-sized bowl. In a zip-top bag, place the chicken thighs and the rest of the marinade inside.
Prepare the garlic butter rice: Place a heavy-bottomed pot over a medium heat. Add the butter, garlic, and any reserved grated onion from your marinade-making; cook until the butter has melted and the garlic and onion have softened a bit, about 1 minute. Add the rinsed rice; stir until each grain is coated in the butter. Add the chicken stock and salt, giving everything a stir.
Prepare the sauce: In the bowl with the 2 tablespoons reserved marinade, add mayonnaise and lemon juice. Whisk well and cover with plastic wrap or transfer to a small glass jar. Refrigerate until ready to eat. Before serving, give it a stir and add 1 to 2 tablespoons of cold water to thin it out to a nice drizzly consistency.
Meanwhile, prepare the chicken: Place an oven rack about 6 inches away from the broiler's heating element . Turn on broiler 5 to 10 minutes before cooking. Line a sheet pan with foil. Oil or Pam-spray a cooling rack/pan grate and place atop the sheet pan. Using tongs, remove chicken thighs from the ziptop bag, letting any excess marinade drip off. Place on cooling rack/pan grate, placing them all closer to the center of the sheet pan to ensure they'll get even coverage .
To serve: On a plate, add rice, lettuce, chicken, and tomatoes. Drizzle plenty of sauce over the chicken, and lettuce and tomatoes. Serve any extra sauce alongside.
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