Preheat the oven to 450°F. Line a baking sheet with parchment paper.

In a bowl, combine 1 pound ground turkey or chicken, 2 tablespoons low sodium soy sauce or tamari, 1–2 tablespoons Gochujang, 3 finely chopped green onions, 1 inch grated fresh ginger, and 1 clove minced or grated garlic. Mix until just combined.

Lightly oil your hands with a little of the 2 tablespoons sesame oil or extra virgin olive oil, then roll the meat mixture into rounded tablespoon-size meatballs (about 15–16). Place the meatballs on one side of the prepared baking sheet.

Add the large head of broccoli florets to the other side of the baking sheet and toss the broccoli with the 2 tablespoons sesame oil or extra virgin olive oil.

Roast the meatballs and broccoli in the preheated oven for 15 minutes, until the meatballs are cooked through and the broccoli is roasted to your liking.

While the sheet is in the oven, make the sticky Gochujang sauce: in a small pot combine 1/3 cup low sodium soy sauce or tamari, 2 tablespoons honey, 2 tablespoons rice vinegar, 1–2 tablespoons Gochujang, 1 inch grated fresh ginger, 2 cloves grated garlic, and 1 tablespoon toasted sesame oil. Bring to a boil, then reduce heat and simmer until the sauce thickens slightly, about 4–5 minutes. Remove from heat.

Remove the baking sheet from the oven. Transfer the broccoli to a plate or bowl and set aside.

Pour about half of the sticky Gochujang sauce over the meatballs on the baking sheet and toss or spoon to coat evenly. Return the meatballs to the oven for 2–3 minutes to set the glaze.

In a small bowl, stir 2–3 tablespoons of the remaining sticky Gochujang sauce into 1/4 cup plain Greek yogurt or avocado oil mayo to make a creamy sauce.

Serve the glazed meatballs over rice, spoon any extra glaze from the sheet over them, and garnish with sesame seeds and chiles as desired. Serve the roasted broccoli and Kimchi on the side.