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In a bowl, add chicken thighs, garlic, gochujang, gochugaru, light soy sauce, brown sugar, sesame oil, and salt. Marinate at least 1 hour or overnight preferred.
Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins, flipping halfway, until browned and cooked through.
To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 slices of chicken then a small bunch of rice noodles and a few pieces of kimchi on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh.