Korean Chicken Bowls

For the chicken

• ½ small pear peeled and coarsely grated
• ¼ cup reduced sodium soy sauce
• 3 tablespoons chopped fresh cilantro leaves
• 2 tablespoons Gochujang Korean red pepper paste
• 2 tablespoons toasted sesame oil
• 1 tablespoon light brown sugar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic minced
• 1 ½ pounds boneless skinless chicken thighs
• 1 tablespoon canola oil

For the kimchi

• 2 teaspoons sesame oil
• 1 cup chopped kimchi
• 1 teaspoon sugar

For the bowls

• 1 cup jasmine rice
• 1 ½ cups shredded purple cabbage
• 2 carrots peeled and grated
• 1 avocado halved, peeled, seeded and thinly sliced
• 1 cup pack fresh cilantro leaves
• 4 soft-boiled eggs
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame seeds