In the food processor or blender, combine the coriander, chili pepper, ginger, honey lime juice, and ground cumin. Process until almost smooth, scraping down the sides as needed. Taste and add salt and pepper to taste. Set aside.Cut the chicken into small dice. Combine the batter mix from the meal kit with 10 tablespoons water and whisk until smooth. Place the seasoned flour from the kit in a shallow bowl or on a plate. Coat the chicken in batter then roll in the flour.
Add enough oil in a large skillet to come up ¼ inch. Heat over medium-high heat until it begins to simmer. Working in batches, fry for 4 – 6minutes, stirring occasionally until chicken is lightly browned and cooked through. Using a slotted spoon, remove and drain on a paper towel lined plate. Remove all but 1 tablespoon of the oil from the pan.Add the kimchi, pepper, and green onions. Cook, stirring for 2 – 3 minutes until crisp-tender. Add the rice and the Korean Chili Sauce, along with the chicken and frozen peas. Cook until heated through. Fry the eggs to your liking. Serve the rice topped with a fried egg and some coriander sauce.