1 lb boneless, skinless chicken thighs or breast (we get ours from Aldi)
1 sachet of Chimac Korean Hot Sauce
1 head of lettuce, chopped
1 red onion, finely chopped
2 tomatoes, diced
4 spring onions, thinly sliced
2 tablespoons of sesame seeds
2-3 red chilies, thinly sliced
Fresh coriander, chopped
Salt and pepper to taste
Olive oil & vinegar  (or your fave dressing)

In a bowl, combine the chicken with three quarters of the Chimac Korean Hot Sauce from the sachet. Allow it to marinate for minimum 10 minutes while you prepare the rest of the ingredients.
While the chicken is cooling, chop the lettuce, red onion, tomatoes, and spring onions and place them in a large mixing bowl. Mix some oil, vinegar, salt and pepper to make a quick dressing for the salad, or use the fave you have at home
In a skillet or pan, heat some olive oil over medium-high heat. Add the marinated chicken and cook until fully cooked. Once cooked, set it aside to cool.
Once the chicken has cooled, chop it into bite-sized pieces and add the remaining Chimac Korean Hot Sauce. Toss the salad in dressing, add the chicken. 

Sprinkle the salad with sesame seeds, sliced red chilies, and fresh coriander.