Place your chicken pieces in a sealable container, or a ziplock bag together with the honey, gochujang, coconut aminos, ginger, garlic, 1 Tablespoon oil, a tiny pinch of sea salt and pepper. Toss until well coated, then allow it to marinate in the fridge for at least 45 minutes, up to 12 hours.
Heat your remaining 1 Tablespoon oil in a large skillet or wok over medium-high heat. Add in onions and bell pepper and sauté until softened, about 3 minutes. Stir in your marinated chicken together with all of the marinade, and cook for about 8-10 minutes, or until thoroughly cooked, stirring occasionally.
Add cooked rice equally to the bottom of your serving bowls, then top with your Korean chicken, and sprinkle with sesame seeds and scallions.
These bowls stay good in your refrigerator for 3-4 days.
Enjoy!