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Give you rice a quick rinse if you fancy and chuck into a saucepan and add the chicken.
Whisk the stock, gochujang paste, soy sauce, sesame oil and vinegar. Pour over the rice and add the garlic and ginger. Stir together and bring to the boil over a medium-high heat. Cover, reduce the heat to medium and cook for 8-10 minutes or until the rice has absorbed most of the stock. Reduce the heat to super low and cook for 20-25 minutes or until or until the chicken is cooked through and the rice tender.
Remove the chicken from the pan and add half the spring onions the rice. Mix together with a fork to separate the rice.
Slice up the chicken and serve with bowls of rice. Garnish with the remaining spring onions, sesame seeds and a zig zag of siracha mayo. Grab a fork and dive in.