Before you start, preheat oven to 220°C (or 200°C fan bake). Line an oven tray (with a lip) with baking paper.
Pat chicken dry and season with salt and pepper. Toss chicken in a bowl with flour, salt, Korean spices and sesame seeds. Place chicken on tray and drizzle with oil.
Bake chicken on middle-upper oven rack for about 25 minutes, until golden and cooked through. Turn once during cooking. Transfer cooked chicken to a large bowl. Add Korean sauce and toss to combine. Sprinkle with chilli flakes (if using).
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep broccoli, carrot and bok choy.
Heat oil in a medium fry-pan on high heat. Cook broccoli and carrot for about 2 minutes. Add a splash of water and cook for a further 2 minutes. Add bok choy and cook for a further 1 minute, until tender. Season to taste with soy sauce.
Serve rice topped with veggies and chicken.