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Add gochujang paste, brown sugar, and seasonings to chicken thigh fillets and mix well until fully coated
Place coated chicken on a tray and Oven Bake 200°C for 25-30 minutes Airfry 180°C for 15-20 minutes (Flip at halfway)
Mix Greek yogurt, light mayo, gochujang, rice vinegar, honey, lemon juice, and seasonings together
Blend the sauce mixture until completely smooth and store in a bottle
Chop the cooked chicken into cubes
Add green onions and frozen mixed vegetables to a pan with cooking spray and stir until soft
Add beaten eggs to the pan and scramble until fluffy
Add cooked rice, soy sauce, oyster sauce, and cooked chicken to the pan and mix together
Drizzle with sesame oil and mix once more
Serve and enjoy
Store for up to 5 days in the fridge - To reheat, add the contents to a microwave safe bowl, add a tsp of water and microwave covered with a damp paper towel for 3-4 minutes till heated through, drizzle with the creamy gochujang sauce and enjoy!