Preheat the oven to 425 degrees
Combine the gochujang, tamari, ginger and 3 tablespoons avocado oil in a medium bowl or resealable bag
Add the squash (or green vegetables), turnips and scallion whites, toss to coat with the glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet
Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through, and the skin is crispy and brown in spots, about 40 minutes
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle
Top the roasted chicken and vegetables with the quick pickled scallion and radish mix and transfer to serving plates. Serve over steamed cauliflower rice.