Korean cuisine has its own identity in southeast Asia, and we bring those flavors to bear in this dish. Grilled chicken breast gets glazed with a mixture of honey and gochujang, which is a spread of chiles mixed into a paste with rice and fermented soy. This spicy-sweet condiment is like Sriracha with a "New Yorker" subscription--spicy and deliciously complex. We serve it with a refreshing salad of pear and shaved vegetables for an easy and healthy weeknight meal.
Heat a grill pan or outdoor grill to medium heat. In a small bowl, combine gochujang (to taste), sesame oil, honey, miso, half the seasoned rice vinegar (reserve remaining for salad), and 1 Tbsp. water. Set aside.
Prepare the Chicken
Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Lightly coat grill with cooking spray and add chicken to hot grill. Cook 4-5 minutes per side, or until chicken reaches a minimum internal temperature of 165 degrees. Baste chicken with gochujang mixture during final 2 minutes of cooking to create a caramelized glaze on chicken.
Prepare Vegetables and Pear
Trim woody ends off asparagus. Hold asparagus at tips and, using a peeler, shave into long, thin ribbons. Use a knife to thinly slice asparagus tips. Trim ends off carrots, peel, and using a peeler, shave into long, thin ribbons. Mince pickled ginger. Quarter pear, core, and thinly slice.
Toss the Salad
Combine asparagus tips, shaved asparagus, carrots, half the pear, remaining seasoned rice vinegar, ginger, and 1 Tbsp. olive oil in a medium mixing bowl. Toss well and season with ¼ tsp. salt and ¼ tsp. pepper.
Plate the Dish
Place salad on plate and top with chicken. Place remaining pear on the side. Garnish chicken with sesame seeds.