Gochujang Chicken with Grilled Zucchini

Strengths

• Perfectly accounts for the salt content of the gochujang and soy sauce by adjusting the starting salt on the chicken down to roughly 1%, ensuring the final dish is well-seasoned but not overly salty.
• Correctly pulls the chicken thighs at 175°F to allow the extra connective tissue to break down for a silkier texture, matching the chef-recommended temperature guide.
• Smartly delays applying the sweet gochujang glaze until the final two minutes of grilling to prevent the honey and sugars from burning.
• Uses exact amounts when ingredients are first introduced and flawlessly divides the salt and green onions across multiple steps.
• Follows all formatting constraints, including isolating the seven-ingredient glaze mixture into a correctly formatted bulleted list.