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Adjust oven rack 8 inches from broiler element and heat broiler.
Bring 2 quarts water to boil in large saucepan over high heat.
Add 8 ounces dried cheese tortellini and cook until tender.
Drain and return to saucepan.
Meanwhile, combine 1½ pounds chicken thighs, trimmed and cut into ¾-inch pieces; ¼ cup honey; 3 tablespoons gochujang; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 minced garlic cloves; and 2 teaspoons grated ginger in 12-inch broiler-safe skillet.
Cover and cook over medium-high heat, stirring occasionally, until chicken is cooked through, 10 to 15 minutes.
Off heat, stir in tortellini.
Sprinkle with 2 cups shredded fontina.
Broil until cheese is melted and just beginning to bubble, 2 to 5 minutes.
Sprinkle with 2 scallions, sliced thin on bias, and serve.