Wash and dry the fresh produce. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced cucumber(s), sliced white bottoms of the scallions, carrots, vinegar, and kimchi. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a large bowl, whisk together the mayonnaise, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the marinated vegetables (including any liquid) and dressed chicken. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!