In a mixing bowl, combine gochujang, honey, soy sauce, sesame oil, minced garlic, grated ginger, and salt and pepper. Add chicken and marinate for at least 10 minutes, up to 2 hours.

In a large skillet or wok, heat vegetable oil over medium-high heat.

Add sliced onion and bell pepper to the skillet and sauté for about 3-4 minutes.

In the same skillet, add marinated chicken and the leftover marinade. Cook for 5-7 minutes until chicken is browned and reaches an internal temperature of 165°F.

Return the sautéed onion and bell pepper to the skillet with the cooked chicken and stir together for an additional 2-3 minutes.

Remove from heat and sprinkle with chopped green onions and sesame seeds.

Serve immediately over rice or in lettuce wraps.