Lets kick stuff off with our chicken. Mix together the grated onion, garlic, salt, pepper and chicken thigh bits and pop in the fridge for a few hours to marinate and get all delicious.
While this is going on, make your kimchi rice - fry the diced onion in butter and softened (but not caramelised) then add your kimchi.
Cook for a further minute then add your rice and kimchi juice. Continue frying, allowing the rice to crisp up a little in places, then season with soy sauce and sesame oil. Remove from the heat and save for burrito time later.
Your chicken is probably sufficiently marinated by now. Whisk together the two flours and season with a tsp of fine salt.
Heat the oil to 170°C and dip the chicken pieces in the flour solution. Fry them in batches (don't overcrowd the pan) until crisp and cooked through, then drain on paper towels and place on a wire rack.
Whisk together all the sauce ingredients and liberally brush the chicken pieces.
Assemble your burrito - large wraps, kimchi rice, fried chicken pieces, some cucumber slices - go wild!