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Season the chicken thighs with salt and pepper and fry them over medium heat until a nice crust has formed.
Add the soy sauce, water, mirin, honey and brown sugar to the pan. Let it reduce and coat the chicken in a sticky glaze.
Remove the chicken from the pan and let it rest before slicing.
Add all the ingredients for the gochujang broth to a bowl or blender and blend until smooth.
Heat the broth in a saucepan with a small knob of butter until hot, but not too hot to eat.
Serve the rice in a bowl, place the sliced chicken on top and spoon the broth around it.
Garnish with fried onions and curled green onions. (Slice the green onions very thinly lengthwise and place them in ice water for 10 minutes so they curl up 😜)