For the meatballs:

1. Preheat the oven to 400ºF.
2. In a large bowl, combine the chicken, egg, green onion, garlic, ginger, gochujang, gochugaru and salt. Mix to combine. Pour in the panko and gently mix to incorporate.
3. Using a cookie scoop, portion out the meat mixture into round balls, about 2 1/2 to 3 tbsps per ball. Place the balls on a baking sheet.
4. Transfer the baking sheet to the oven and bake for 16 minutes. Turn the oven to a broil (on high) and bake for two to three minutes, until browned and cooked through.

For the glaze:

1. While the meatballs are baking, make the glaze. In a small bowl, whisk together the rice vinegar, water and arrowroot. Set aside.
2. In a saucepan over medium heat, pour in the sesame oil and add the garlic. Sauté for one minute, just until fragrant. Then add the tamari, honey and gochujang along with the water/vinegar/starch mixture.
3. Bring to a low boil, then reduce the heat to low and simmer until thickened, about two minutes.
4. Once the meatballs are done cooking, transfer them to a serving dish and pour the glaze on top, tossing to coat the meatballs. Sprinkle with sesame seeds if using.

For the bowls:

1. Divide the rice into bowls and top with veggies, meatballs, kimchi and toppings. Enjoy!