Preheat oven to 425 degrees F.
In a small saucepan, combine the mango nectar, olive oil, gochujang paste, soy sauce, lime juice and garlic. Bring the sauce to a gentle simmer over medium heat, stirring occasionally.
Meanwhile, in a small bowl combine the cornstarch with a tablespoon of water to create a slurry. Set aside. Once the sauce is simmering add the slurry into the sauce and continue simmering for about a minute or until the sauce is thickened. Once the sauce is off the heat stir in the ginger and bergamot essential oils.
On a sheet pan, toss the chicken with the gochujang sauce. Add a sprinkle of salt and pepper and stir all together until well combined. Put in the oven and cook for about 15 minutes, until the chicken is cooked through. I like to put my oven on broil for the last 2 minutes of the cooking process so the sauce gets sticky and the chicken gets a little bit of char. Don't let it burn!
For serving, there is no hard and fast rule! Divide the rice among the bowls and top with chicken, cucumber-mango salad, kimchi, seaweed salad, and avocado. I fried a duck egg and put it on mine. So good! Top with some sesame seeds and sliced green onions. Drizzle with the spicy mayo sauce!