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Toss the chicken pieces with salt and pepper, then coat them thoroughly in potato starch.
Shallow fry in a hot pan with oil until crispy and golden brown. Drain excess oil.
Whisk together the honey, brown sugar, warm water, soy sauce, and mirin.
Pour this mixture over the crispy chicken in the pan on medium heat, tossing quickly until the sauce reduces into a sticky glaze. Remove chicken and set aside.
In a clean pan, melt the butter over medium heat.
Add the gochujang and minced garlic, stirring for about 30 seconds until fragrant.
Pour in the thickened cream, milk, chicken bouillon, paprika, onion powder, and sugar.
Bring to a gentle simmer for 3–4 minutes until smooth and slightly thickened.
Place a generous bed of medium-grain rice into your serving bowls.
Pour the rich gochujang cream broth around or over the rice.
Top with a mountain of the glazed crispy chicken, and garnish generously with green onions and crunchy fried shallots.