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Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic purée, ginger purée, rice vinegar, oil, and diced yellow onion to make the marinade
Add chicken to marinade and let sit while prepping other ingredients
Slice 6 mini cucumbers into quarters and combine with rice vinegar, soy sauce, honey, minced garlic, toasted sesame oil, and sesame seeds for cucumber salad
Toss cucumber salad and store in refrigerator
Mix sriracha, nonfat plain greek yogurt, light mayo, rice vinegar, gochujang, and toasted sesame oil to make spicy mayo
Store spicy mayo in refrigerator
Start cooking sushi/short grain rice
While rice cooks, chop green onions and prepare workspace
When rice is approximately 10 minutes from being finished, start cooking chicken in a pan
Cook chicken to get a good sear and caramelization on each side
Slice cooked chicken into strips
Assemble bowls with steamed rice, chicken bulgogi, cucumber salad, green onions, and spicy mayo
Top with sesame seeds and gochugaru