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Marinate the chicken: Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage it. Set aside.
Cut the green onions into 2-inch (5cm) pieces, reserving some thinly sliced green onions for garnish.
Make the sauce: In a small container, combine the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, chicken bouillon powder, sugar, mirin, black pepper, sesame oil, water, and cornstarch. Mix well and set aside.
In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the green onions and cook for 2 minutes or until nicely charred. Remove from the wok and set aside.
In the same wok, heat 1 tablespoon of oil over high heat. Once it's nice and hot, add the marinated chicken and spread it out in a single layer. Sear for 2 minutes or until the bottom turns golden brown. Flip and cook for 3 to 4 minutes or until the chicken is cooked through.
Add the green onions back into the wok and stir-fry for 1 minute.
Give the sauce a quick stir and pour it in. Stir everything together for 1 minute or until everything is nicely coated.
To serve, divide the rice into bowls. Top with a generous amount of chicken and green onions. Optionally, garnish with soft-boiled eggs, sliced green onions and toasted sesame seeds. Enjoy!