Place the chicken breasts between two sheets of plastic wrap and pound them to a uniform thickness.

In a bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, the ground ginger, garlic powder, and black pepper.

Add the chicken breasts to the marinade and refrigerate for at least 30 minutes.

Lift the chicken from the marinade. Lightly coat each breast with cornstarch and shake off any excess.

Add the gochujang, honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, brown sugar, minced garlic, grated ginger, red pepper flakes, and water to a saucepan.

Cook the sauce at a gentle simmer for 5–7 minutes, or until it thickens slightly.

Heat oil in a skillet over medium-high heat. Cook the coated chicken breasts for 4–5 minutes per side, until golden and the internal temperature reaches 165°F (74°C).

Allow the chicken to rest briefly, then cover each breast with the warm gochujang sauce.

Finish with sesame seeds and chopped green onions. Serve with cooked rice and steamed vegetables.