Preheat air fryer to 400 degrees. Wash and dry produce.

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

In a medium bowl, stir together Fry Seasoning, brown sugar, soy sauce, a drizzle of oil, salt, and pepper until mostly smooth and thoroughly combined.

In a second medium bowl, toss carrots with a drizzle of oil, salt, and pepper.

Arrange carrots in air fryer basket or tray in a single layer (it doesn’t have to be perfect!) and air-fry until browned, tender, and deeply charred in spots, 12-15 minutes. (For 4 servings, you may need to work in batches.) Wipe out bowl.

Transfer carrots to wiped-out bowl and toss with sesame ginger crunch.

While carrots cook, pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or rolling pin until chicken is about ½ inch thick (if your chicken is already thin, you can skip this).

Add chicken to bowl with soy sauce mixture and turn to evenly coat.

Reduce air fryer temperature to 375 degrees and add chicken to basket or tray. Air-fry until browned and tender, 8-12 minutes. (For 4 servings, you may need to work in batches.) TIP: If your chicken is thicker, you may need to cook for 15 minutes.

When chicken has 5 minutes remaining, transfer grain blend to a third medium microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 1½-2 minutes.

Stir garlic-ginger scallion paste, salt, and pepper into grains.

Divide grains, chicken, and carrots between plates in separate sections. Drizzle gochujang aioli over chicken and serve.