Mince the 3 garlic cloves for the marinade and set aside. Cut the chicken thighs into 1-inch bite-sized cubes and place in a bowl. Combine the chicken cubes with 1 tbsp sweetener, 1 tsp chicken stock, 1 tsp chili paste, the minced garlic, 1 tsp soy sauce, and 1.5 tbsp gochujang paste. Mix thoroughly to coat all pieces evenly. Cover and marinate for at least 1 hour in the refrigerator—I find that marinating while preparing other components saves time without sacrificing flavor development.

While the chicken marinates, julienne the 2 carrots into thin matchstick strips and set aside. Peel and julienne or thinly slice the 2 cucumbers, then roughly chop the iceberg lettuce into bite-sized pieces. Measure out the 5.6 oz vermicelli noodles and set all vegetables together. Bring a kettle or pot of water to a boil—having everything prepped before cooking the chicken ensures efficient assembly later.

In a small bowl, whisk together 1.5 tbsp sweetener, 2.5 tbsp rice vinegar, 4 tbsp gochujang paste, 1 tbsp sesame oil, and 1 freshly minced garlic clove until smooth and well combined. The freshly minced garlic will provide a bright, pungent flavor that mellows slightly as it sits—I always mince it just before mixing the sauce rather than ahead of time for the best flavor.

When the marinated chicken is ready, remove it from the refrigerator. For air frying: preheat the air fryer to 190°C (375°F) and cook the chicken for 20-22 minutes, shaking the basket halfway through for even browning. For pan frying: heat oil in a large skillet over medium-high heat and cook 5-7 minutes per side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C). Set the cooked chicken aside to cool slightly.

Pour boiling water over the 5.6 oz vermicelli noodles and let soak for 5 minutes, then drain and rinse thoroughly with cool water to stop the cooking and remove excess starch. Divide the noodles evenly among your meal prep bowls or containers. Layer the julienned carrots, sliced cucumbers, and chopped lettuce from Step 2 over the noodles, creating organized sections for easy eating and storage.

Slice the cooked chicken from Step 4 into bite-sized pieces and distribute evenly among the bowls on top of the vegetables. Sprinkle 2 tsp sesame seeds total across all bowls and garnish with fresh green onion slices. Place lime wedges on the side of each bowl for squeezing over the top. Pour the gochujang sauce from Step 3 into small containers or drizzle over each bowl just before serving, depending on your meal prep preference.