Heat a tablespoon of oil in a large pan over medium heat.

Season the chicken with salt and pepper, and cook in the pan until browned on all sides, about 6-8 minutes. Remove and set aside.

In the same pan, add minced garlic and ginger, and cook for 1-2 minutes until fragrant.

Add soy sauce, gochujang, honey, rice vinegar, and sesame oil to the pan. Stir to combine.

Return the chicken to the pan and stir it into the sauce. Let it simmer for 10-15 minutes until the sauce thickens and coats the chicken.

Meanwhile, cook the rice according to the package instructions.

Serve the sticky chicken over rice and garnish with chopped green onions and sesame seeds.