In a large pot, heat vegetable oil over medium heat. Add minced garlic and chopped onion, stirring for about 2-3 minutes until fragrant and translucent.

Add chicken thighs to the pot, sauté for about 5 minutes until lightly browned. Mix in grated ginger and Korean chili paste, cooking for another minute.

Pour in chicken broth, scraping up any browned bits. Once boiling, add chopped carrots and diced potatoes.

Reduce heat to low, cover, and simmer for about 15-20 minutes until chicken is tender and vegetables are soft.

Stir in chopped green onions before serving.

Serve in bowls, garnished with sesame seeds and cilantro.