In a mixing bowl, blend together the pear, reduced sodium soy sauce, chopped cilantro, gochujang, toasted sesame oil, light brown sugar, freshly grated ginger, and minced garlic until smooth. Place the boneless skinless chicken thighs into a Ziploc bag, pour the marinade over them, seal tightly, and give it a gentle massage. Let the chicken marinate in the refrigerator for at least 2 hours, or ideally overnight for maximum flavor penetration.

Preheat your grill to medium heat, around 350°F to 400°F. Remove the marinated chicken from the fridge, discard excess marinade, and brush with canola oil. Place on the grill and cook for about 10 minutes, flipping occasionally, until internal temperature reaches 165°F.

In a large skillet, heat a tablespoon of toasted sesame oil over medium-high heat. Add the chopped kimchi and sprinkle with a little sugar. Sauté kimchi for about 3-5 minutes until heated through and begins to caramelize.

Prepare jasmine rice according to package instructions, typically simmering in water until fluffy—about 15-20 minutes. Fluff the rice with a fork and set aside.

In serving bowls, start with a scoop of warm, fluffy jasmine rice as your base. Top with grilled chicken, caramelized kimchi, shredded cabbage, grated carrots, and avocado slices. Add soft-boiled eggs, fresh cilantro, green onions, and toasted sesame seeds before serving.