Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.

In a small bowl, combine scallion whites, half the vinegar, and a pinch of salt. Set aside to pickle until ready to use in Step 5. 

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

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side (if your chicken is on the thicker side, cover the pan with a lid after flipping the chicken to ensure it cooks through).

Transfer to a cutting board to rest.

While chicken cooks, trim, peel, and grate carrots on the largest holes of a box grater. Halve cucumber lengthwise; thinly slice into half-moons. 

In a second small bowl, combine mayonnaise, Sriracha (use less if you prefer less heat), half the chili sauce, and 1 tsp vinegar (2 tsp for 4 servings). (Be sure to measure the vinegar—we went more!) Season with salt and pepper if desired.

To bowl with pickled scallions, add sesame dressing, remaining chili sauce, and 1 TBSP oil. Stir to combine.

In a large bowl, toss spinach, carrots, half the scallion greens, and half the cucumber with as much scallion-sesame dressing as you like. Season with salt if desired.

Slice chicken crosswise.

Divide salad between bowls; top with chicken and remaining cucumber. Spoon bang bang sauce over chicken. Garnish with remaining scallion greens. Serve.