Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and thinly slice cucumber into rounds. Using your hands or a rolling pin, crush wonton strips in their bag.

Pat chicken* dry with paper towels; toss in oven-ready tray with a drizzle of oil, salt, and pepper. Drizzle with half the sweet soy glaze. (For 4 servings, divide everything between two trays, using a drizzle of oil in each tray.)

Bake on top rack (be sure your oven has preheated!) until chicken is cooked through, 15-18 minutes. (For 4, bake two trays side by side on top rack.)

Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste; season with salt and pepper.

Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Once chicken has 5 minutes remaining, massage grain blend in package to separate grains; open package.

In a large microwave-safe bowl, combine grain blend and edamame. Cover with plastic wrap and microwave until warmed through, 1½-2 minutes.

Stir in cucumber, coleslaw mix, garlic-ginger scallion paste, vinegar, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper.

Divide grains between bowls. Top with chicken. Drizzle with spicy mayo and remaining sweet soy glaze. Sprinkle with wonton strips and serve.