Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the cucumber(s) into rounds. Place in a bowl; add the mirin and stir to coat. Season with salt and pepper. Set aside to marinate, stirring occasionally. In a large bowl, combine the mayonnaise, sweet chili sauce, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the ponzu sauce; carefully toss to coat.

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Discarding any excess oil from the pan, carefully transfer the cooked chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

Arrange the bao buns on a plate in an even layer; cover with a damp paper towel. Microwave 1 to 2 minutes, or until softened and heated through. Carefully open the buns; fill each with the dressed chicken and marinated cucumber(s). Serve the finished buns with the finished broccoli on the side. Enjoy!