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Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. Transfer to one sheet pan. Roast 25 to 27 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain into 8 equal-sized pieces.

*An instant-read thermometer should register 145°F.

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Refill the pot 3/4 of the way up with water; cover and heat to boiling on high.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the Mexican spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the togarashi to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the sautéed aromatics until combined. Taste, then season with salt and pepper if desired.

Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off and discard the stems of the bell peppers; remove the cores, then large dice. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Medium dice the zucchini. Halve the tomatoes. Cut off and discard the stems of the poblano peppers. Halve lengthwise, then remove the ribs and seeds; thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Transfer the broccoli florets, diced bell peppers, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked noodles; add the soy sauce and stir to combine. Taste, then season with salt and pepper if desired.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired.  

Combine the mayonnaise, 2 teaspoons of water, and up to half the chile paste, depending on how spicy you’d like the dish to be (you will have extra). Taste, then season with salt and pepper if desired.

Combine the hoisin sauce and vinegar.

Combine the tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.

Combine the sesame oil, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced chicken breast

Transfer the chipotle mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi-spiced chicken breast

Transfer the hoisin vinegar to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 2 pieces sliced pork

Transfer the tomatillo sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 2 pieces sliced pork

Transfer the sambal-sesame sauce to 2 small containers.

Makes 2 servings:

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chipotle mayo, cotija, and guacamole.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin vinegar and chopped peanuts.

Makes 2 servings:

Roughly chop the pepitas. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sauce, chopped pepitas, and pickled peppers.

Makes 2 servings:

Roughly chop the cashews. Heat the finished pork and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sambal-sesame sauce, chopped cashews, and sesame seeds.