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Mix the diced chicken breast with black pepper, soy sauce, and 1 egg until fully coated.
Add the coated chicken to a large container with corn flour, seal the lid and shake well until the chicken is fully coated.
Spray the coated chicken on a rack and bake or air fry.
In a separate bowl, mix soy sauce, water, ketchup, gochujang, rice vinegar, honey, and brown Stevia until thickened.
Toss the crispy popcorn chicken in the sauce until fully coated.
Divide the sauced popcorn chicken and sticky rice into 4 equal servings.