Prepare the marinade by mixing gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl.
Cut the chicken thighs into bite-sized pieces and add them to the marinade, ensuring they are fully coated.
Cover the bowl with plastic wrap or transfer to a zip-top bag, and marinate in the fridge for at least 30 minutes, preferably 2 hours.
Preheat a skillet or grill over medium-high heat and add a bit of oil.
Remove the chicken from the marinade and let any excess drip off before adding it to the skillet.
Cook the chicken for about 5-7 minutes on each side, or until it reaches an internal temperature of 165°F.
Remove the chicken from the skillet and let it rest for a few minutes before serving.
Garnish with sesame seeds and green onions before serving over rice or wrapped in lettuce leaves.
