Korean Chicken Rice Bowls 

Ingredients:

For the Chicken:

1 onion, diced
2 pounds boneless, skinless chicken breasts
1/2 cup soy sauce
1/3 cup Gochujang chili paste (found in the Asian section of the grocery store)
1 1/2 tablespoons garlic paste or minced garlic
1 1/2 tablespoons ginger paste or minced ginger
1 1/2 tablespoons honey
4 (8.5 oz) bags Uncle Ben's Jasmine Ready Rice (or rice or cauliflower rice of choice)
For the Spicy Korean Mayo:

3/4 cup mayo
1 to 2 tablespoons Gochujang chili paste (adjust to taste)
1 tablespoon soy sauce
Instructions:

Prepare the Marinade:
In a bowl, combine the soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey. Mix well to create a marinade.
Marinate the Chicken:
Add the diced onion and chicken breasts to the marinade, ensuring the chicken is well coated. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
Prepare the Rice:
While the chicken is cooking, prepare the Uncle Ben's Jasmine Ready Rice according to package instructions.
Make the Spicy Korean Mayo:
In a small bowl, mix together the mayo, Gochujang chili paste, and soy sauce until smooth. Adjust the amount of Gochujang to your desired spice level.
Assemble the Bowls:
In serving bowls, layer the cooked rice, sliced chicken, and drizzle with the spicy Korean mayo. You can also add any additional toppings you like, such as sliced green onions, sesame seeds, or pickled vegetables.
Serve:
Enjoy these flavorful Korean Chicken Rice Bowls!