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Pat 2 pounds chopped boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon kosher salt.
Whisk 2 tablespoons gochujang, 2 tablespoons agave syrup, 1 tablespoon minced peeled fresh ginger, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 2 minced garlic cloves together in a small bowl.
Heat 1 tablespoon neutral oil in a large 12-inch skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook, stirring occasionally, until browned, about 7 minutes.
Stir in the sauce. Continue to cook, turning the chicken to coat with the sauce, until the sauce is thickened and reduced slightly and the chicken is cooked through, 1 to 2 minutes more. Garnish with 1 to 2 thinly sliced medium scallions and 1 to 2 teaspoons toasted sesame seeds if using.