Quinoa Ssam Salad, Marinated Chicken, and Asian Pear-Fennel Kimchi
For the Asian Pear-Fennel Kimchi:
Make the kimchi by combining the Asian pear, fennel, cucumber, onion, and ¼ cup salt. Let the mixture sit for 20 minutes. Add the vinegar, the sweet chili sauce, sugar, sesame oil, fennel seeds, and Korean chili flakes and leave overnight.
For the Marinated Chicken:
Remove the fat from the chicken thighs. Combine the garlic, ginger, sweet chili sauce and sambal. Pour the mixture over the chicken and marinate overnight. The next day, preheat the oven to 350°F. Arrange the chicken in a single layer on a sheet pan and bake for 15 to 18 minutes. Let the chicken cool, then chop.
For the Quinoa Ssam Salad:
Combine the quinoa and water in a medium pot. Bring to a simmer over medium heat, then lower heat and cover. Cook for 8 minutes, stir, and then cook for an additional 5 minutes. Spread the cooked quinoa on a baking sheet to cool. When ready to serve, toss ¼ cup of the kimchi with the cilantro and the cooked quinoa.
To Assemble and Serve:
Remove the core from the Bibb lettuce, leaving the leaves whole. Remove the individual leaves and rinse clean. Arrange the lettuce, quinoa, kimchi, and chicken on platters. Serve the sesame oil and sriracha on the side as dipping sauces. Invite guests to create lettuce wraps.