Name: Saucy Gochujang Chicken Bite Pita Pockets with Sesame Cucumber Slaw
Ingredients: 1/3 cup coconut oil; 4 chicken breasts, cut into 1-2 inch pieces; 1/3 cup tapioca flour; 1 heaping tablespoon baking powder; 1/2 teaspoon each salt and pepper, plus more for seasoning; 1/2 teaspoon garlic powder; 1/2 cup dairy free cream cheese or ricotta cheese; 1 teaspoon tahini; 2 tablespoons sesame seeds, divided in half; 1 medium cucumber, cut into thin sticks; 1 tablespoon sesame oil; 2 handfuls fresh arugula; naan or pita pockets; garnish with 2 scallions, sliced thinly; 1/2 cup ketchup; 1 tablespoon gochujang paste; 2 tablespoons coconut aminos; 2 tablespoons tamari or soy sauce; 1 tablespoon honey; 1 tablespoon brown sugar; 1 garlic clove, minced; 1–2 pinches red pepper flakes

Ingredients

Scale

1/3 cup coconut oil
4 chicken breasts, cut into 1-2 inch pieces
1/3 cup tapioca flour
1 heaping tablespoon baking powder
1/2 teaspoon each salt and pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 cup dairy free cream cheese or ricotta cheese
1 teaspoon tahini
2 tablespoons sesame seeds, divided in half
1 medium cucumber, cut into thin sticks
1 tablespoon sesame oil
2 handfuls fresh arugula
naan or pita pockets
garnish with 2 scallions, sliced thinly

Saucy Sauce

1/2 cup ketchup
1 tablespoon gochujang paste
2 tablespoons coconut aminos
2 tablespoons tamari or soy sauce
1 tablespoon honey
1 tablespoon brown sugar
1 garlic clove, minced
1–2 pinches red pepper flakes

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Instructions

Preheat your oven to 425F. Melt the coconut oil and spread all over a sheet tray with sides.
Combine the chicken, tapioca flour, baking powder, 1/2 teaspoon each salt and pepper, and garlic powder together in a bowl. Toss gently to coat the chicken.
Mix together the cream cheese tahini and 1 tablespoon sesame seeds in a small bowl. Set aside.
To make the cucumber slaw, combine the cut up cucumber, sesame oil and a pinch of each salt and pepper together in a bowl. Set aside.
When the oven is hot, place the chicken pieces around the sheet tray leaving an inch or so of room between each piece. Place in your oven and bake for 4 minutes. Flip the chicken pieces over and cook for 3-4 minutes or until the chicken is just cooked through.
Meanwhile, make the sauce by combine all the ingredients in a bowl or jar and mixing until fully incorporated. Remove 1/4 cup of sauce from the bowl and set aside (this is for garnish)
When the chicken is cooked, remove from the oven and place the chicken pieces in the bowl with the sauce. Toss with tongs so the sauce coats all the chicken pieces. Sprinkle with the remaining sesame seeds.
To assemble, spread some of the tahini cream on top of a warmed piece of naan or pita pocket. Top that with a little bit of arugula. Add in a spoonful or two of the cucumber slaw and the chicken pieces. Garnish with scallions + sesame seeds if desired. Serve with extra sauce on the side.