Before you start, preheat oven to 220°C (or 200°C fan bake).
Prep cucumber, bok choy and garlic and toss in a medium bowl with remaining kimchi ingredients and a pinch of salt. Set aside to marinate.
Prep carrot. Toss cauli rice ingredients together on a lined oven tray and cook in oven for 15-20 minutes, until tender. Season to taste with salt and pepper.
Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and toss in a large bowl with Asian garlic five spice and cornflour.
Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
To finish, prep coriander. In a small bowl, combine mayo and sesame oil.
Serve cauli rice topped with chicken, kimchi, sesame mayo and coriander.