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In a bowl, combine chicken, salt, pepper, garlic powder, ketchup, gochujang, sesame seed oil, brown sugar, minced garlic and soy sauce. Mix well and marinate for 30 minutes.
Spray chicken with cooking oil, Air fry at 400 F for 15 - 20 minutes, flipping sides halfway through or In a pan, heat oil over medium-low heat. Add chicken and cook for 12-15 minutes ( cook in batches ) . Stir constantly to prevent sauce from sticking. Once the chicken is cooked through garnish with sesame seeds and green onion.
In a bowl, whisk together Kewpie mayo, gochujang paste, ketchup, honey, rice vinegar, soy sauce and garlic powder until smooth.
Season with salt to taste.
In a bowl, combine cucumber, carrot, red onion, gochujang paste, garlic, rice vinegar, salt, red chili flakes (if using), black sesame seeds, white sesame seeds and green onion. Drizzle with sesame seed oil.
Warm tortilla wraps.
Add lettuce, chicken, Korean cucumber salad and drizzle with Creamy Korean BBQ Sauce.