Korean Spicy Chicken Rice Bowl

1. Add chicken to a large pan over medium high heat and cook until browned.
2. Make the sauce. Add plum syrup, minced garlic, gochugaru powder, sweetener of choice, mirin, soy sauce, oyster sauce, chicken bouillon powder, and dasida to a small bowl and mix well.
3. Return the pan and pour the sauce over the chicken. Toss until chicken is evenly coated in sauce.
4. Lower the heat to medium or medium low and cook until sauce is reduced to a thicker consistency.
5. Scoop chicken over rice and top with toasted sesame seeds and lettuce.
6. ALT: enjoy it as a chicken lettuce cup!