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Combine the cornstarch and salt in a bowl. Dredge the chicken thighs, pressing each piece until it's fully coated.
Heat a pan over medium heat with enough oil to shallow fry. Add the chicken and fry, flipping once, until both sides are crisp. Pull the pieces out and set them to the side.
In that same pan, add the minced garlic and cook until fragrant. Add the gochujang, light soy sauce, sugar, and heavy cream, and mix until the sauce is smooth.
Let the sauce simmer until it thickens and turns glossy, then add the chicken back in and turn each piece until it's fully glazed.
Slice the chicken and lay it over a fresh bowl of rice. Optionally garnish with sesame seeds, scallions, and a handful of greens.