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Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheets pan with foil. Once boiling, add the rice to the pot. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water. Cover and heat to boiling on high.

Meanwhile, in a large bowl, combine the sesame oil and ponzu sauce. Pat the fish dry with paper towels. Transfer to one sheet pan. Drizzle with olive oil; season with salt and pepper. Turn to coat; arrange skin side down. Evenly coat 2 seasoned fish fillets with up to half the Mexican spice blend. Roast 10 to 15 minutes, or until cooked through.* Remove from the oven. Carefully remove the skin of 2 roasted fish fillets; transfer to the bowl of sesame-ponzu sauce. Using two forks, flake the fish into bite-sized pieces. Stir to combine. Taste, then season with salt and pepper if desired.

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

Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-sized pieces. Cut off and discard any stem ends from the green beans; halve crosswise. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans.

Transfer the diced zucchini, carrot pieces, 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 lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Reserving the pot, drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl. Add the cumin-Sichuan sauce and sautéed aromatics; stir  to coat.

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with the remaining Mexican spice blend. 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 the cooked chicken to a cutting board. When cool enough to handle, slice crosswise. 

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

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the bowl of dressed noodles. Stir to combine. Taste, then season with salt and pepper if desired. 

In the same pot used to cook the noodles, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. 

Combine the cilantro sauce and labneh. Taste, then season with salt and pepper if desired.

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

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

Combine the miso paste, mayonnaise, and 2 teaspoons of water.

For each serving, in a large container combine: 

• 1/4 finished rice and beans

• 1/4 roasted vegetables

• 1 sliced Mexican-spiced chicken breast

Transfer the creamy cilantro sauce to 2 small containers.

For each serving, in a large container combine:

1/4 finished noodles and vegetables

1 sliced chicken breast

Transfer the peanut soy glaze to 2 small containers.

For each serving, in a large container combine: 

• 1/4 finished rice and beans

• 1/4 roasted vegetables

• 1 Mexican-spiced fish fillet

Transfer the tomatillo sour cream to 2 small containers.

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/2 dressed fish

Transfer the miso mayo to 2 small containers.

Makes 2 servings:

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

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the peanut-soy glaze and chopped cashews.

Makes 2 servings:

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

Makes 2 servings:

Heat the finished fish and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the miso mayo and 1/4 of the crispy onions (you will have extra).