Begin by cutting the chicken thighs into uniform bite-sized pieces, ensuring even cooking throughout. Season the chicken generously with salt and pepper, creating a flavorful base that will absorb the rich marinade.

In a mixing bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger, blending until smooth.

Toss the seasoned chicken pieces in the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap or transfer to a zip-top bag and marinate in the refrigerator for 30 minutes to 2 hours.

Heat vegetable oil in a large skillet over medium-high heat until shimmering, approximately 2-3 minutes.

Add the marinated chicken to the hot skillet in a single layer. Sear the chicken for about 6-8 minutes, stirring occasionally.

Once the chicken is cooked through and caramelized, transfer it to a serving dish and garnish with sesame seeds and sliced green onions.

Serve your sticky chicken over jasmine rice or in a noodle bowl, allowing the extra sauce to cascade over the dish.