Korean-spiced roast chicken with kimchi fried rice

Name: Korean-spiced roast chicken with kimchi fried rice
Cuisine: Korean, Asian
Ingredients: 2kg free-range chicken; 1 lime; 2 tbsp palm sugar or brown sugar; 1 tbsp toasted sesame oil; 2 garlic cloves, crushed; 2cm piece fresh ginger, grated; 4 tbsp gochujang (see Know-how); 2 tbsp sesame seeds; Vegetable oil for frying; 330g jar kimchi (see Know-how), drained, juice reserved; 2 x 250g pouches ready-cooked basmati rice (or 500g leftover cooked rice); 1 tbsp toasted sesame oil; 5 spring onions, sliced; Lime juice to taste; 1 cucumber, sliced into half-moons; 3 tbsp rice vinegar; 1 tbsp clear honey; 1 tbsp toasted sesame oil; Juice ½ lime; 1½ tsp gochugaru (Korean chilli flakes, from souschef.co.uk) – optional