Pat dry the chicken thighs and season liberally with 2 tbsp of the kimchi seasoning, the salt and the 1 tbsp lemon pepper. Let rest for an hour.
Cook the rice according to the box instructions.
Heat the oil in a Dutch oven over medium high heat. Add the chicken in batches and brown on each side. Remove from the pot and set aside.
Add in the red onions and peppers and cook for a couple of minutes scraping up the bits on the bottom of the pan. Add the bok choy and stir in. Add in the stock, soy sauce, sambal oelek, remaining spice and pineapple and mix well. Cook for one minute. Add in the Korean chili sauce and then the chicken. Cover the pot and simmer for 30 minutes on low heat.
Uncover and mix in the spinach. Stir well until wilted.
Add to a bowl full of rice and plenty of sauce.
Serve and enjoy!