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Cut the chicken fillets into bite-sized pieces. Add to a bowl, combine with soy sauce, Gochujang paste, brown sugar, sesame oil, rice vinegar, lime juice, ketchup, garlic and ginger. Massage the mixture into chicken. Set aside.
In the meantime, chop the scallions, peel and slice the carrot, cut baby corn into bite-sized pieces.
Boil rice according package directions in salted water.
Heat vegetable oil in a large nonstick skillet over medium high heat. Add 'just' the chicken, set excess marinade aside, if we'd add all the marinade at the same time, it would steam the chicken instead of searing it. Cook the chicken undisturbed in the hot skillet for a minute. Then start to stir and cook until caramelized.
Add carrot and baby corn, cook for 2 minutes. Pour in excess marinade, bring to a boil and cook for at least 5 minutes over medium, to destroy any harmful bacteria. Stir in scallions. Serve over rice. Enjoy!