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Dice chicken breast into cubes
Add black pepper, 20ml soy sauce, and 1 egg to chicken and mix well with hands until fully coated
Coat diced chicken with flour in a large container, seal lid and shake well until fully coated
Place on a rack, spray with cooking spray and bake or air fry until crispy
For the Korean glaze, combine 60ml soy sauce, 80ml water, 2 tbsp ketchup, 3 tbsp gochujang paste, 2 tbsp rice vinegar, 2 tbsp honey and 30g brown stevia
Stir glaze until it thickens
Add crispy popcorn chicken to glaze and toss together to fully coat
Cook sticky rice according to package instructions and allow to cool for 10 minutes
Add 3 tbsp rice vinegar, 1 tbsp sweetener and salt to taste to rice and mix well
Divide chicken and rice into 4 equal servings
Garnish with chopped green onions and sesame seeds
Store in fridge for up to 5 days
To reheat, add 1 tsp water and microwave for 3 minutes partially covered, then mix well