1Preheat oven to 400°F (200°C). Pat chicken thighs thoroughly dry with paper towels. Season liberally with salt and black pepper on both sides. In a small bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, 1/2 tbsp sesame oil, 2 minced garlic cloves, and 1/2 of the grated ginger until well combined. If the glaze is too thick, add water a tablespoon at a time until desired consistency.

2Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, for 5-7 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes. Transfer skillet to the preheated oven and roast for 15 minutes.

3While chicken roasts, prepare the greens. In a medium bowl, combine the remaining 1/2 tbsp sesame oil, remaining 2 minced garlic cloves, remaining 1/2 of the grated ginger, lime juice, and a pinch of salt. Set aside.

4Remove chicken from the oven. Brush half of the gochujang glaze generously over the chicken. Return to oven and roast for another 10 minutes. Remove, brush with the remaining glaze, and roast for a final 5-10 minutes, or until internal temperature reaches 165°F (74°C) and the glaze is caramelized.

5While chicken finishes, steam or sauté the broccoli florets until tender-crisp, about 5-7 minutes. Once cooked, toss immediately with the prepared sesame-ginger-lime dressing.

6Let the chicken rest for 5 minutes after removing from the oven. Garnish with lime zest, toasted sesame seeds, and thinly sliced green onions.

7Serve the Maple Gochujang Chicken hot alongside the sesame-ginger broccoli.