Cook rice: Cook 1 cup of white rice

Chicken: Slice 1 chicken breast in half to create 2 cutlets. Grab three bowls: one with 1 egg, 1 with ¼ cup flour and 1 with ½ cup panko breadcrumbs. Dip the cutlets in the flour, then egg, then breadcrumbs. Repeat with both cutlets and set aside.

Vegetables: Slice ⅓ cucumber into thin strips and set aside. Slice 1 spring onion.

Cook chicken: Heat a pan to medium heat and add 3 tbs canola oil. Once hot, cook chicken cutlets for 5-6 minutes per side, until cooked through. Remove, season with flaky salt and set on paper towels to drain.

Serve: Slice chicken into strips, scoop rice into a bowl and top with chicken, cucumber, kimchi and spring onion. Finish with sesame seeds and spicy mayonnaise, if desired.