also using electric stove.
and for spices and such its very much a matter of taste i can tell you what i would like but perhaps we have different taste. i would add chopped onion its fairly quick and adds a lot of flavor. chop off the top and bottom root section then a vertical chop in half remove the outside layers then chop up you dont need to be super fine and if you are making individual portions maybe you dont need all of a big onion throw the rest in a bag in the fridge you can use it later. would also chop up the chicken into smaller bit sized peices going for long and thin not cubes that can more easily be raw in the middle if you under cook. then throw the veggies and meat into a bag or bowl with oil or butter, soy or worchestershire sauce, oyster sauce, salt, black or white pepper, paprika, a acid either lemon/lime juice or vinegar, heat my current go to is gouchujang paste, little bit of cumin or five spice or garam masala (both have cumin), sugar (browns great) or liquid sugar like cooking wine and garlic paste or ginger garlic paste and mix it all up. not measuring anything its takes a lot less time to do then type going by how much i want in that dish based on amounts other other stuff in there. the oil or butter is very important not to use too much or too little for what i see in the pic 1-3 table spoons but not half a cup. once mixed which can be done quickly by shaking in a plastic bag or on the tin foil lined baking sheet (cause then you toss the tin foil and dont have to clean) i would put it in a 400-500 degree oven checking very often the first couple time to make sure the food doesnt burn. you want a lot of heat to cook quickly but also get some char and flavor but not burn. the different between burnt and perfect can be 5 minutes at this temp but total cook time maybe 20 maybe 15 depends on how quickly your oven heats up. meanwhile for the rice i would add bullion and some soy or oyster so you are cooking the rice in broth not water and the flavor gets absorbed into the rice.
i would probably take the sheet pan out once maaaaybe twice to mix with a wooden spoon helps prevent burning and get more color and flavor sorta like basting
carrots have a fair amount of sugar in them wouldnt add to much sweet to counter the spicy. mixing up veggies on various days can make it feel like a different meal or making the sheet pan stuff then dumping it in ramen.
other veggie options that would be good for this is shishito peppers just chop off stemps and your done with prep. this species of shitake mushrooms normally just labeled shitake and oyster mushrooms the shitake you can just throw in and mix if clean and the oysters you pull apart like string cheese just chop off base and the baby bok choy for being quick low amoutns of work and good roasted.
a time shaving measure if you can pre mix spices like salt, sugar, garlic/onion powder, paprika, pepper, garam masala, ect the way you like it and leave it in some container with a lid on your counter basically forever and then add it all the spices at once instead of one at a time when you cook. i do this a lot for meat rubs to prevent getting meat germs on the spices, you can also buy pre mixed spices.
one optional thing i dont do very often but would for a pre mix spice is dry toast peeled strips of lemon or lime rhine using a pan and potato peeler to dry it out a bit without letting it burn then throw in a blender to add a bit of citrus kick to the spice mix.
another time/energy saver would be pre prepping veggies like onion and pre mixing so you dum X amount form a container in the fridge onto sheet pan then pour on spices/oil/sauces and mix and in the the oven stir once done.
when you boil or steam stuff together the flavors mix but they dont have maillard reactions with is why that roasted or seared or grilled bit of meat and veggies taste so good.
sorry if the formatting is a bit hard i cook a lot and didnt plan to write so much
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