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Begin by washing the rice thoroughly in cold water until the water runs clear. Strain the rice to remove excess water.
In a rice cooker, add the washed rice and pour in the correct amount water (using the same quantity as you would use for cooking rice normally—I suggest following the directions on the package of the rice you are using. For me, since I'm using medium-grain Nishiki rice, that is 1 ¼ c of water).
Sprinkle the minced ginger on top of the rice.
To a medium-sized bowl, add your diced chicken, along with the gochujang, oyster sauce, and sesame oil. Mix to thoroughly coat the chicken in the sauce, then add directly on top of
Microwave your kabocha for 2 minutes to soften it. Slice into it thinly and place directly on top of the chicken.
Cook your rice in the rice cooker as you normally would cook just the rice (on my rice cooker, I push the "Plain" button.)