In a bowl, mix together the chicken marinade ingredients, then marinade chicken for at least 2 hours or overnight.
Cut the skin off the avocado and cut into small pieces. Add the pieces and the rest of the guacamole ingredients in a mortar and pestle and mash together thoroughly. If you don’t have a mortar and pestle, a bowl and forks should do the trick.
Heat a cast iron on high heat and begin to cook chicken. It should take about 3-4 minutes on each side, so in the meantime, we can begin to prepare the other components of the bowl.
Prepare the corn according to package directions – then in a small skillet, sauté with cooking spray, garlic, and red onion. When the garlic turns golden, add in the cheese and salt a pepper and mix until melted. Top with cilantro and remove from heat.
For the kimchi and fajita veggies, spray a separate skillet with cooking spray and begin to sauté garlic, kimchi, and mushrooms. Season if desired and remove from heat when done.
Arrange the chicken (cut if desired), guacamole, cheesy corn, and kimchi fajita veggies, and enjoy your Korean burrito bowl!