Fire cheese chicken burrito

Cut chicken thighs into bite-sized pieces.

For the sauce, combine gochujang, chipotle chili powder, red pepper flakes, soy sauce, honey, garlic paste, ginger paste, sesame oil, salt, pepper and neutral oil; mix, adding a tiny bit of water to loosen. Reserve some for the drizzling sauce.

Heat a tiny bit of oil in a pan over not very high heat; add day-old cold rice, chopped kimchi, a little sesame oil and a little kimchi juice, and mix until the rice is coated. Take off the heat and set aside.

For the drizzling sauce, mix the reserved sauce with a little mayo, a little rice vinegar and a little warm water.

Heat a pan until pretty hot with a whack of oil; add the chicken, toss, and cook a couple of minutes until about half done, then 30 seconds more.

Add the sauce, mix, and let the chicken finish over about a minute and a half.

Take out about half the chicken for one burrito; top it with a handful of mozzarella and a handful of pepper jack and cover with a lid about a minute to melt.

Lay down a tortilla, add some of the thicker original sauce, the rice and the cheesy chicken; roll up, cut in half, and serve with the drizzling sauce.