Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the snow peas; if desired, remove the tough strings. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, sautéed aromatics, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.  

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove and reserve the foil. Add the snow peas in an even layer on top of the partially cooked base. Drizzle with olive oil; season with salt and pepper. Cover the tray with the reserved foil and bake 7 to 9 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven.

Meanwhile, in a bowl, combine the soy glaze, mayonnaise, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray drizzled with the sauce. Garnish with the sesame seeds. Enjoy!