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Marinate the Chicken: In a bowl, whisk together the gochujang, gochugaru, honey, garlic, ginger, soy sauce, sesame oil, and chopped green onion into a fiery red paste. Add the cubed chicken and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
Cook the Buldak Chicken: Heat 1 tbsp neutral oil in a skillet or wok over medium-high until smoking hot. Add the marinated chicken in a single layer. Sear undisturbed for 2-3 minutes until charred on the edges, then stir-fry for another 3-4 minutes until cooked through.
Fry the Eggs: In the same skillet over medium heat, add a drizzle of oil. Crack in the eggs and fry sunny-side up for 2-3 minutes until whites are set but yolks jiggle. Season with salt and black pepper.
Toast the Bread: Spread softened butter on the cut sides of the rolls or bread slices. In a clean skillet over medium heat, toast butter-side down for 1-2 minutes until golden and crisp.
Assemble the Toasties: Pile the hot buldak chicken onto the bottom toasted bread half. Blanket with mozzarella slices. Pop back on low heat (covered) for 1 minute to melt the cheese. Crown with a fried egg, drizzle optional hot honey or sriracha, and garnish with sliced green onions. Cap with the top bread half.