Bring a pot of 4 cups of salted water to a boil. Add the rice and bring to a gentle boil. Turn the heat to low and cover the rice. Cook for 15-20 minutes or until the water has been absorbed.

When the rice is done, immediately remove the heat and fluff the rice with a fork. Set aside for later.

While the rice is cooking, prepare the coleslaw. Add the green pepper, cabbage, the white part of the green onion, sesame seeds, and cilantro to a salad bowl and mix to combine.

In a separate bowl add the rice vinegar, sesame oil, lime juice, honey, and salt to a bowl and whisk all of the ingredients together. Pour the mixture over the coleslaw vegetables and toss until all of the vegetables are covered in dressing. Place the coleslaw in the refrigerator.

Now, make the gochujang chicken. Add the gochujang, rice vinegar, soy sauce, honey, fish sauce, and tomato paste to a bowl and whisk to combine. Make sure all of the honey is mixed in and not stuck to the bottom of the bowl. Set aside.

Heat avocado oil in a large skillet over medium/high heat. When the olive oil is fragrant add the ground chicken to the skillet and cook the chicken until fully cooked. If there is a ton of excess liquid in the skillet (some chicken has more moisture) strain the chicken and transfer it back to the skillet.

Pour the gochujang sauce over the ground chicken and mix until the sauce has coated the chicken. Heat the skillet over medium heat and bring the chicken and the sauce to a gentle simmer. Let the mixture cook for 5-10 minutes or until the sauce has thickened.

Remove from heat and top with sesame seeds and green onions.

Add cooked rice, coleslaw, and the firecracker chicken to bowls and enjoy.