Preheat the oven to 375 degrees. \nRemove chicken from the packaging and place in a mixing bowl or Ziploc bag. Toss with ¼ cup This Little Goat went to Korea sauce until well coated. Set aside to marinate while you prepare your veggies. \nPeel and cut the sweet potato into ½-inch cubes. Place on a parchment-lined baking sheet and toss with a drizzle of olive oil. Transfer to the oven and roast until just tender, about 10 minutes. \nMeanwhile, remove the ends from the eggplant, cut in half lengthwise, then slice into thin half moons, about ¼-inch thick. Halve the onion and thinly slice into half moons. Slice the mushrooms caps into thin strips, about ¼-inch thick. \nAdd the eggplant, onion, mushrooms and tomatoes to the baking sheet along with the par-baked sweet potatoes. Toss with ⅓ cup Korea sauce and a drizzle of olive oil. Spread in a single layer and top with the marinated chicken thighs. Sprinkle with a pinch of kosher salt. \nRoast chicken and veggies until the chicken is cooked through and vegetables are tender, beginning to brown and the tomatoes have burst, about 25 minutes. \nMeanwhile, fill a pot with salted-water and bring to a boil. Once boiling, add the noodles and boil until cooked through and tender, about 5-6 minutes. Drain, toss with a drizzle of olive oil to prevent from sticking and keep warm until ready to serve.\nRemove veggies and chicken from the oven and set the chicken aside to rest. Toss noodles with roasted veggies until well combined. Once cool enough to handle, slice the chicken into ½-inch thick slices. Top veggie noodles with sliced chicken, torn leaves of fresh mint and cilantro and pickled peppers for a bit of heat, if desired. Dig in!