In a large mixing bowl, combine gochujang, honey, soy sauce, and sesame oil. Add minced garlic, grated ginger, and a pinch of salt and pepper. Mix well and toss in chicken. Marinate for at least 10 minutes, up to 2 hours.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add sliced onion and bell pepper to the skillet. Sauté for 3-4 minutes until tender and caramelized. Remove and set aside.

In the same skillet, add marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through, reaching an internal temperature of 165°F (75°C).

Return sautéed onion and bell pepper to the skillet. Stir together and cook for an additional 2-3 minutes to meld flavors.

Continue to cook for another 2-3 minutes without stirring for the sauce to thicken slightly.

Top with sliced green onions and sesame seeds before serving.

Serve hot over steamed rice, in lettuce wraps, or with Korean side dishes.