1-First, preheat the oven to 450 degrees Fahrenheit. This high heat helps get that nice caramelized finish on the chicken. In a square baking dish, mix together 2 tablespoons sesame oil, 2 tablespoons miso paste, 1/4 cup tamari or soy sauce, 1 tablespoon grated ginger, 2 cloves minced garlic, 2 teaspoons honey, chili flakes to taste, and 2 tablespoons chopped green onions.

2-Next, add 2 pounds of chicken boneless and skinless works best and toss it in the mixture to coat it fully. Sprinkle with 2 tablespoons sesame seeds, then bake for 20 minutes or until the chicken is cooked through. If you want a crispy top, broil for 1-2 minutes at the end.

3-While the chicken bakes, prepare the veggies. On a separate baking sheet, toss 2 large sliced sweet potatoes and 1 bunch of trimmed asparagus with 2 tablespoons olive oil, salt, and pepper. Bake them for 15 minutes, give it a toss, and bake another 5 minutes until the potatoes are crispy.

4-At the same time as the chicken and veggies go in, start the rice. In a pot, combine 1 (14 ounce) can coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter, then bring to a low boil. Add 2 cups jasmine rice and a pinch of salt, stir, cover, reduce heat, and cook for 10 minutes. Let it sit covered for 15-20 minutes, then fluff with a fork before serving.

5-To finish, spoon the rice into bowls, top with the chicken, and add the sweet potatoes and asparagus on the side. Drizzle any leftover sauce and garnish with green onions or cilantro for a fresh touch.