In a large mixing bowl, combine gochujang paste, soy sauce, honey, minced garlic, grated ginger, sesame oil, salt, and pepper. Whisk until smooth and add the chicken, coating fully. Cover and refrigerate for at least 30 minutes.

Remove chicken from marinade, reserving a portion of the marinade for later use. Discard the remaining marinade.

Heat cooking oil in a skillet over medium-high heat. Sear chicken thighs for about 5-7 minutes on each side until golden brown and cooked through.

Remove cooked chicken and in the same skillet, bring the reserved marinade to a gentle simmer, stirring until it thickens slightly. This will be your sauce.

Slice chicken and drizzle the sauce over it. Garnish with green onions and serve hot with rice or noodles.