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Preheat the oven to 200°C, gas mark 6. Trim the excess skin from the chicken thighs and discard. Halve the squash and scoop the seeds out, then cut into chunks about 2cm square. In a bowl, mix the gochujang, tamari, oil, sugar, sherry, ginger and garlic. Put the chicken and squash in a large roasting tin, about 28x32cm. Pour the gochujang mixture over the top and turn everything over to coat; season. Roast for 15 minutes, then add the orange juice and spoon the cooking juices up over everything. Return to the oven for another 10 minutes.
Meanwhile, halve the pak choi along its length, then cut each ½ into 3.
Put the pak choi in the tin with the chicken, pushing the leaves down into the liquid. Stir in the water chestnut slices and return to the oven for 15-20 minutes, basting the chicken a couple of times, until cooked through, its juices run clear and no pink meat remains.
If you're feeling fancy, transfer to a warm serving dish and scatter with the salad onions and sesame seeds (or keep in the roasting tin). The dish looks best if you serve it immediately as the pak choi gets duller in colour Offer either brown or white rice on the side.