• Pat the chicken dry with a paper towel; season lightly with salt and pepper.

In a large bowl, combine the chicken and Korean BBQ glaze and toss to coat. Let stand while you prepare the onion and zucchini.

• Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
• Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Push the onion to one side of the pan.
Working in batches if needed, arrange the zucchini in a single layer in the empty side of the pan, season with salt and pepper, and cook, turning the zucchini once, until lightly browned and starting to soften, 2 to 3 minutes per side. Transfer the onion and zucchini to a plate; season to taste with salt and pepper. Add more oil between batches if needed. Do not clean the pan.

In the same pan used for the onion and zucchini, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon or tongs, remove the chicken from the bowl, letting the excess glaze drip back into the bowl, then add the chicken to the pan. Cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to cool slightly. Cut the chicken into ½-inch pieces. Season lightly with salt and pepper. While the chicken cooks and cools, prepare the remaining ingredients.

• Trim the root end from the romaine; separate the leaves.
• Cut the radishes in half, then cut the halves into thin half-moons.
• Coarsely chop the kimchi.

Set out the romaine leaves, chicken, onion and zucchini, radishes, kimchi, and carrots. Invite everyone to assemble their own lettuce cups. Garnish with the sesame seeds.