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In a small bowl, stir together the gochujang, soy sauce, vinegar, sugar, 2 tablespoons water, ¼ teaspoon salt and ½ teaspoon pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add the chicken, sweet potato and ¼ teaspoon salt; cook, stirring, until starting to brown, 5 to 7 minutes. Add the garlic, ginger and scallion whites; cook, stirring, until fragrant, 30 to 60 seconds. Add the cabbage and gochujang mixture, then reduce to medium and cook, stirring, until the sweet potato is tender and the sauce has thickened and clings to the chicken, 9 to 13 minutes.
Push the mixture to one side. Add the remaining 1 tablespoon oil to the clearing and heat until shimmering. Add the rice in an even layer to the clearing, pressing it against the skillet, and sprinkle with half of the scallion greens and half of the nori. Cook without stirring, occasionally rotating the skillet on the burner to ensure even browning, until the rice is sizzling, brown and crisp on the bottom, about 5 minutes.
Stir to combine the rice and chicken-vegetable mixture, then distribute in an even layer and cook, undisturbed, until browned and crisped on the bottom, 3 to 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the remaining scallion greens, the remaining nori and sesame seeds.