1Dice your onions, green onions, and carrots into small pieces and mince your garlic.
2In a blender, add in your chicken bone broth and cooked rice and blend for 5-10 seconds.
3In a pot on medium heat coated with spray oil, add your sesame oil, onions, minced garlic, and carrots and stir fry them.
4Pour your blended rice into the pot and keep the heat on medium to bring it to a light boil.
5Add in your diced chicken thighs and boil until the chicken is fully cooked through but make sure to keep stirring to avoid the rice from burning or sticking to the bottom.
6Remove the chicken from the pot once cooked and use a fork to shred it into thin pieces.
7Add the cooked, shredded chicken back into the pot, season the porridge with salt and pepper to taste, and top it off with green onions, sesame seeds, and soy sauce and enjoy it with some fresh kimchi!