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In a blender add the garlic, ginger, coconut aminos, gochujang, sesame oil and honey and blend until smooth. Place the chicken thighs in a bowl or ziploc bag and pour the sauce overtop, ensure all of the chicken thighs are well coated in the sauce before transferring to the fridge to marinate for a minimum of 1 hour (and up to overnight)
To make the chimichurri in a bowl combine all of the ingredients in a bowl and stir until well mixed. Store in the fridge until ready to serve.
Preheat a grill or grill pan to medium high heat and lightly oil the grate. Place the chicken on the grill and cook for 6 minutes minutes. Brush any of the excess marinade over the chicken as it cooks. Flip and cook the chicken for an additional 6 minutes on the other side (you can use a meat thermometer to check if the chicken is cooked through, look for an internal temp of 165° Fahrenheit). Let chicken rest 5 minutes before slicing.
Line a baking sheet with aluminum foil. Lay the chicken out so its not touching and bake at 400 degrees Fahrenheit for 25 minutes or until the internal temperature reaches 165 degrees F. Let chicken rest 5 minutes before slicing.