Adjust rack to top position and preheat oven to 425 degrees.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.

Meanwhile, in a small bowl, combine mayonnaise, half the garlic-ginger scallion paste, and half the vinegar (all for 4 servings). Season with salt and pepper.

Refrigerate until ready to serve.

Pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

Turn off heat; transfer to a cutting board and tent with foil to keep warm.

Heat pan used for chicken over medium heat. Add spinach, half the remaining garlic-ginger scallion paste (you’ll use the rest in the next step), and 1 TBSP water (2 TBSP for 4 servings). Cook, stirring, until spinach has wilted, about 60 seconds.

Turn off heat; season with salt and pepper.

In a medium bowl, toss roasted carrots with remaining garlic-ginger scallion paste.

Dice chicken into ½-inch pieces.

Fluff rice with a fork.

Divide rice, carrots, and spinach between bowls in separate sections. Top rice with chicken. Drizzle with creamy scallion sauce and serve.