Step 1: Marinate the Chicken
In a medium bowl, whisk together all the marinade ingredients: soy sauce, brown sugar, 2 tbsp gochujang, sesame oil, rice vinegar, minced garlic, ginger, mirin, and black pepper until the sugar and gochujang are fully dissolved. Place the cubed chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes, but ideally for 2-4 hours for maximum flavor penetration. Do not exceed 8 hours for chicken thighs due to the acid.

Step 2: Prepare the Gochujang Cream Sauce
While the chicken marinates, make the sauce. In a small bowl, combine the mayonnaise, sour cream, 2-3 tbsp gochujang, honey, rice vinegar, 1 tsp sesame oil, and grated garlic. Whisk vigorously until completely smooth, creamy, and uniform in color. Taste and adjust: add more gochujang for heat, more honey for sweetness, or a pinch of salt. Gradually whisk in milk, one tablespoon at a time, until the sauce reaches a perfect, drizzle-able consistency (like a runny yogurt). Cover and refrigerate until ready to use.

Step 3: Prepare All Bowl Components
Cook your rice according to package directions so it’s ready and warm. Prepare all vegetables: julienne the carrots, thinly slice the cucumber and radishes, shred the cabbage, and slice the green onions. For an extra flavor boost, quick-pickle the cucumber, carrots, and/or cabbage: bring the rice vinegar, water, sugar, and salt to a simmer until dissolved. Pour over vegetables in a heatproof bowl and let sit for at least 20 minutes, then drain.

Step 4: Cook the Marinated Chicken
Heat the 2 teaspoons of neutral oil in a large non-stick skillet or wok over medium-high heat. Using tongs, remove the chicken pieces from the marinade, letting excess drip off (RESERVE THE MARINADE). Add the chicken to the hot skillet in a single layer, working in batches if necessary to avoid steaming. Cook undisturbed for 3-4 minutes to get a good sear, then flip and cook for another 3-4 minutes until cooked through and caramelized on the edges. Transfer to a clean plate.

Step 5: Reduce the Marinade into a Glaze
Pour the reserved marinade into the still-hot skillet (be careful, it may splatter). Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring constantly, for 3-5 minutes until the marinade thickens slightly into a glossy glaze and is cooked through (this ensures food safety). Return the cooked chicken to the skillet and toss thoroughly to coat every piece in the sticky, reduced glaze. Remove from heat.

Step 6: Assemble the Bowls
Start with a generous base of warm rice in each serving bowl. Arrange the glazed chicken pieces artfully over one section of the rice. Neatly arrange your prepared vegetables (cucumber, carrot, cabbage, radishes) around the bowl in separate little piles for visual appeal and texture contrast.

Step 7: Garnish and Serve
Drizzle the entire bowl generously with the cool, creamy gochujang sauce. Sprinkle lavishly with sliced green onions and toasted sesame seeds. Add a side of kimchi, place a soft-boiled egg half on top if using, and garnish with cilantro and nori strips. Serve immediately, encouraging everyone to mix their bowl together to combine all the glorious flavors and textures