Prepare chicken. Whisk ¼ cup soy sauce, ¼ tsp garlic powder, ¼ tsp ground ginger, 1 Tbsp brown sugar, and 1 Tbsp sesame oil in medium bowl.

Transfer 3 Tbsp mixture to small bowl, whisk in 1 Tbsp gochujang (if using), then set sauce aside. Use remaining mixture as marinade.

Cut 1 lb boneless chicken breasts or thighs into ½-inch pieces. Add chicken and 1 tsp cornstarch to marinade in medium bowl. Stir well. Set aside.

Add 1 ½ cups long grain white rice and 3 cups water to medium pot. Bring to boil over high heat.

Reduce heat to low, cover, and cook 20 min. Fluff with a fork. Meanwhile, continue to prepare toppings.

Grate 2 carrots on large holes of box grater. Add to small bowl with 1 tsp sesame oil and ⅛ tsp salt. Set aside.

Heat skillet on medium-high. Add 6 oz baby spinach, 1 tsp sesame oil, and ⅛ tsp kosher salt. Cover, cook 2 min, then stir until wilted. Transfer to small bowl.

Add chicken and marinade to same skillet on medium-high. Cook until no longer pink, 5-7 min.

Assemble four bowls. Add rice, then top with chicken, carrots, spinach, and kimchi (if using). Sprinkle with toasted sesame seeds.

Heat a clean skillet over medium-low. Coat with cooking spray. Crack 4 eggs into skillet.

Cover and cook until whites are firm and yolks jiggle slightly, 2-3 min.

Use a spatula to move one egg on top of each bowl. Drizzle with sauce.