Cut chives into 3cm pieces, separating roots and leaves. Roughly chop kimchi.

Cut chicken into small bite-sized pieces.

In a rice cooker, combine rice, seasonings, and water up to 2mm below the 2-cup mark. Mix well and flatten the rice. Add chicken, kimchi, and chive roots, then cook as usual. Add remaining chive leaves and let sit for 2 minutes. Mix gently.

Place 1/6 of the cooked rice mixture on plastic wrap, shape into a triangle, and repeat to make 6 onigiri. Place on a foil-lined tray, top with pizza cheese, and bake in a toaster for 3 minutes until cheese melts.