Place brown rice in a large saucepan along with 4 cups water. Bring to a boil for 10 minutes before reducing to a simmer. Once tender, turn off heat.
While the rice cooks, add tamari, sesame oil, apple cider vinegar, honey, ginger and garlic to a small dish and whisk to combine.
Drizzle about half table spoon olive oil to a frypan and bring to a medium heat. Add the onions and fry until translucent. Add the chicken mince and sauce, using an egg flip to break up mince and stir as it cooks.
Once the chicken is cooked through, push the chicken mince to the side so that the liquid pools in the pan. Add the chicken stock and tapioca starch, quickly whisking to avoid lumps. Stir back through the chicken to evenly coat the chicken in the sauce.
While the chicken is cooking, add a drizzle of olive oil to a second frypan and bring to a medium-high heat. Add the broccolini and beans and stir fry until vibrant green and very slightly charred. Remove from heat and stir through sesame seeds.
To serve, divide rice among bowls and top with chicken, broccolini and beans, kimchi, thinly sliced spring onions and a wedge of lime.