• Preheat oven to 400°
• Using a large knife, cut off the fennel fronds. Then cut off the root end of the fennel. Remove any tough outer layers, cut into sections, and place on a baking sheet.
• Spray with olive oil spray and season with salt and pepper.
• Bake for 30 minutes or until it starts to brown.

Spicy Pickled Watermelon Rind

• Toss rind and a large pinch of salt in a medium bowl. Let sit at room temperature, tossing every 5 minutes or so, until rind releases some liquid and begin to soften, about 15 minutes.
• Whisk jalapeno, garlic, vinegar, honey, and a large pinch of salt in an airtight container large enough to contain the watermelon rind.
• Using a slotted spoon, transfer the watermelon rind to the bowl with the vinegar mixture. Stir to coat. You can also store in a mason jar. Refrigerate until ready to use.

Spicy Scallion Sauce

• Place the scallions, parsley, vinegar, olive oil, sesame oil, half of jalapeno and honey in a food processor/blender until smooth.
• Add water a teaspoonful or so at a time if sauce is too thick (should be the consistency of heavy cream). Taste sauce; jalapenos range in spiciness. Add more if desired.

Rice Bowls

• Place the cooked rice in your favorite bowl and top with roasted fennel, chicken, spicy pickled watermelon rind and the scallion sauce.