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In a mixing bowl, stir together the mayonnaise, gochujang, and sesame oil.
Add the chicken and stir until evenly combined.
Transfer the chicken salad to a serving bowl and sprinkle on the green onion and sesame seeds, if using.
Serve however you like—my favorite way is with cucumber rounds and crackers on the side for scooping.
Store any leftover chicken salad in a tightly lidded container in the refrigerator. It will keep for up to 3 days.