Marinade the chicken. Combine all of the ingredients for the chicken marinade (rice syrup - minced ginger) in a bowl. Add the chicken, tossing to coat. Let sit at room temperature for at least one hour or in the fridge overnight.

Make the gochujang sauce by combining gochujang with honey, water, sesame oil, rice vinegar, and sesame seeds. Set aside.

Heat 1 tablespoon oil in a large saute pan over medium heat. Add the sliced onions and cook until caramelized, about 20 minutes. If the pan gets too dry, add a splash of water. Remove from heat and set aside.

In the same pan, heat another tablespoon of oil. Cook the sliced carrots until tender, about 7-8 minutes. Season with salt and pepper. Remove from heat and set aside.

Heat another tablespoon in the same pan. Add the shiitake mushrooms and saute until browned and caramelized, about 5-6 minutes. Add the chicken stock, sherry wine, and soy sauce and bring to a boil. Reduce heat to low and continue to simmer until all of the liquid has evaporated. Season with salt and pepper and remove from heat.

Heat the last tablespoon in the same pan and saute the kale until it begins to soften, about 5 minutes. Add the garlic and saute for another minute. Season with salt and pepper and set aside.

Wipe the pan clean. Increase the heat back to medium and cook the chicken until slightly charred and the juices run clear. Remove from heat and rest the chicken for 5 minutes. Slice into bite-size pieces.

Assemble the Korean spicy chicken bowls. Portion the rice into 4 bowls and top with the caramelized onions, carrots, garlicky kale, shiitake mushrooms, and spicy chicken. Garnish with scallions and drizzle the gochujang sauce on top. Mix all of the ingredients together and dig in!