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In a large bowl, combine the chicken, eggs, soy sauce, salt, pepper, garlic powder, and ginger powder. Mix until the chicken is fully coated.
Add the cornstarch, flour, and baking powder. Toss until the chicken is evenly coated.
Cook the chicken in an air fryer at 400°F for 8 minutes, flip the chicken, then cook another 4 minutes until crispy. Alternatively, bake in an oven at 425°F for 15–20 minutes, flipping halfway through.
In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil. Let it simmer for 3–4 minutes until thick, then turn off the heat and whisk in the butter.
Add the crispy chicken to a bowl and pour in about ½ cup of the sauce. Toss until fully coated, adding more sauce if needed.
Serve over rice and top with green onions and sesame seeds.