Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the soy sauce, sesame oil, a drizzle of olive oil, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Add the cauliflower florets and diced potatoes; season with salt and pepper. Toss to thoroughly coat. In a separate bowl, whisk together the miso paste, vinegar, honey, sliced white bottoms of the scallions, and 1/4 cup of water (or 1/2 cup for 4 servings).

Line a sheet pan with foil. Place the seasoned vegetables on the foil; drizzle with olive oil and arrange in an even layer. Roast 24 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium- high, stirring frequently, 30 seconds to 1 minute, or until slightly thickened (if necessary, add 1 tablespoon of water at a time to reach your desired consistency). Turn off the heat. Stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the finished sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!