Prep: Preheat oven to 425 degrees F.

Marinate Chicken: Put the 1/4 cup soy sauce, 2 teaspoons garlic, 2 teaspoons rice vinegar, and 1 teaspoon sesame oil in a large bowl and whisk to combine. Add the chicken to the bowl, toss to coat, and let marinate while you prep the other ingredients.

Cabbage: While the chicken marinates, place the chopped cabbage on one half of a deep sheet pan, drizzle 2 tablespoons of olive oil and add 1-2 teaspoons salt on the cabbage; toss to coat. Cut 1 tablespoon of butter into small pieces and place on top of the cabbage.

Potatoes: Add potato pieces to the other half of the sheet pan, drizzle 1-2 tablespoons of olive oil on top, and toss to coat. Sprinkle with salt and 1-2 teaspoons of Chinese five spice.

First Bake: Move the whole sheet pan of veggies to the oven to bake for 5-10 minutes.

Prep Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the remaining marinade. Place on a plate or cutting board. Sprinkle chicken thighs with 2 teaspoons of Chinese five spice and try to rub some under the chicken skin, as much as possible.

Sear Chicken: While the veggies are baking, bring a large skillet to a medium-high heat and coat the bottom of the pan with 1 tablespoon of olive oil. Sear chicken thighs on each side for about 2 minutes.

Finish Baking: Carefully remove the sheet pan from the oven and place the seared chicken thighs on top of the cabbage. Return to the oven to bake for an additional 25-30 minutes or until they reach an internal temperature of 165 degrees F (use a meat thermometer). The final cook time will depend on this size of the chicken thighs.

Make Sauce: While the sheet pan dinner finishes baking, put all of the Gochujang Sauce ingredients in a small bowl and mix to combine.

Serve: Enjoy this chicken sheet pan dinner on a plate with a side of the Gochujang Mayo for dipping!