In a medium bowl, whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.

Cut boneless, skinless chicken thighs into 1-inch pieces and add to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes.

Heat a large skillet over medium-high heat and add a drizzle of neutral oil. Add the marinated chicken in a single layer and cook for 3-4 minutes.

Flip the chicken pieces and cook for an additional 3-4 minutes until fully cooked.

Prepare bowls with a generous serving of cooked rice as the base. Once the chicken is cooked, let it rest before distributing over rice.

Arrange sliced cucumbers, shredded carrots, cooked edamame, and optional kimchi around the chicken on rice.

Sprinkle sesame seeds and sliced green onions over the bowls before serving.