Heat 2 tbsp of vegetable oil in a flat, heavy-bottomed pot.
On medium flame, saute minced red onion and green onion bulbs until browned. (Higher heat would mean more oil but onions will brown quicker, lower heat would mean less oil but onions will brown slower. You decide!)
Add garlic, saute for 30 seconds.
Add well-squeezed, finely chopped kimchi and saute for 1 minute.
Turn the heat up to medium high and add chicken (make sure it isn't dripping with the marinade), fry for 3-4 minutes.
Add the liquid from the marinade and 1 cup of water to the pot. Bring to a simmer then turn the heat down to the lowest flame. Cover and cook for 10 minutes or until meat is tender.
Remove the lid and check to see how much gravy/sauce there is in the pot. There should be around 1 cup. If there is more, increase the heat to reduce the gravy. If there is less, add water.
Top with the basmati rice and cover the pot. Cook on low heat until rice is fully cooked, around 5-10 minutes.
Garnish with green onion, toasted sesame seeds and toasted sesame oil and feel the Korean and Indian flavors come together in your mouth! Oh, and you can serve yogurt or more kimchi on the side.