Pat the boneless skinless chicken thighs dry with paper towels. Generously season them with kosher salt and black pepper, and toss with cornstarch until they are evenly coated for that perfect crisp.

Heat a tablespoon of neutral oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until the pieces are golden brown and crispy.

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

Lower the heat to medium, then pour the delicious sauce over the chicken in the skillet. Stir gently and cook for an additional 2-3 minutes until the sauce thickens and coats each piece of chicken beautifully.

Spoon the sticky chicken over bowls of fluffy white steamed rice, and garnish with toasted sesame seeds and freshly sliced green scallions for a burst of flavor and color.