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In a blender, combine the garlic, ginger, soy sauce, lime juice, gochujang, sesame oil, and honey. Blend until smooth, which should take about 20 seconds.
Transfer the marinade to a bowl or a zip-top bag and add the chicken pieces. Toss to ensure the chicken is well coated. Refrigerate for 30 minutes, or up to 4 hours for more flavor.
Heat a large skillet over medium-high heat until hot. Remove excess marinade from the chicken and add it to the skillet in a single layer.
Cook the chicken for 3 to 4 minutes on each side until it is charred at the edges and reaches an internal temperature of 165°F. If the pan is crowded, cook in batches.
In a separate bowl, heat the cooked rice and edamame together in the microwave until steaming, which should take about 2 minutes.
Add the butter and lime juice to the hot rice, mixing until the butter has melted. Then, stir in the minced cilantro and season with salt to taste.
Serve the chicken over the rice, garnishing with toasted sesame seeds, extra cilantro, and lime wedges.