Preheat the oven to 450°F.

Cut sweet potatoes and place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned.

Combine the sushi sauce, black bean sauce, remaining vinegar, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Season protein with salt and pepper. Heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring until lightly browned. Add the sauce and cook, stirring frequently until the sauce is thickened and the chicken is cooked through.

Serve with crème fraiche, roasted potatoes, cabbage, and furikake.