In a mixing bowl, combine the gochujang, honey, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Whisk until smooth to create your marinade. Add the chicken pieces, ensuring they are thoroughly coated. Cover and let it marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for maximum flavor infusion.

In a large skillet or wok, pour in 2 tablespoons of vegetable oil and place it over medium-high heat. Give the oil a few moments to heat up, then test by dropping a small piece of chicken; it should sizzle immediately.

Once the oil is hot, add the sliced onions and bell peppers to the skillet. Sauté for 3-4 minutes, stirring occasionally until they soften and begin to caramelize slightly. Remove the vegetables from the skillet and set them aside on a plate.

In the same skillet, add the marinated chicken pieces in a single layer, cooking for about 5-7 minutes, turning occasionally until the chicken is browned and cooked through.

Return the sautéed onions and bell peppers back into the skillet with the chicken and gently mix them together. Let everything combine for about 1-2 minutes.

Cook for an additional 2-3 minutes on medium heat, stirring occasionally. Ensure the chicken looks glossy and well-coated.

Take your skillet off the heat and sprinkle the dish with chopped green onions and sesame seeds. Serve your vibrant Korean Gochujang Chicken hot.