In a bowl, combine gochujang, honey, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Mix well until smooth. Add chicken, coat thoroughly, and marinate for at least 10 minutes (up to 2 hours for richer flavor).

Heat vegetable oil in a skillet over medium-high heat until shimmering (about 2 minutes). Prepare vegetables by slicing onion and bell pepper.

Add onion and bell pepper to the hot oil, sauté for 3-4 minutes until softened and onion is translucent. Remove and set aside.

In the same skillet, add marinated chicken and cook for 5-7 minutes, stirring occasionally until browned and cooked through. Ensure the internal temperature reaches 165°F.

Return sautéed vegetables to the skillet, mixing everything well, and cook for an additional 2-3 minutes to meld flavors.

Garnish with chopped green onions and sesame seeds. Serve hot over rice or wrapped in lettuce.