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Heat your oven to 220°C / 200°C fan and line a baking tray with greaseproof paper.
In a large bowl, whisk together the vegetable oil, gochujang and honey. Add the rice, season with salt and toss well so every grain is coated. Add the cornflour and toss again until evenly coated.
Tip onto the baking tray and spread into an even layer. Bake for 20 to 25 minutes, tossing once halfway, or until crisp on the outside with a slight chew in the centre.
While the rice cooks, combine all the pulled sesame chicken ingredients in a bowl. Mix well and set aside.
In a separate large bowl, combine the kimchi, rice vinegar, sugar, light soy sauce, onion and sliced spring onion. Toss to combine.
Once the rice is ready, leave it to cool for 10 minutes so it firms up slightly, then add it to the salad. Toss gently to combine, then divide between bowls.
Top with the pulled sesame chicken and finish with the spring onion strips.