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Toss the cubed chicken with garlic powder, paprika, pepper, salt, and cornflour. Make sure each piece is evenly coated.
Fry or air-fry the chicken on medium-high heat until golden and cooked through. Set aside.
In a small pan over low heat, mix soy sauce, water, honey, and gochujang. Stir constantly until the sauce starts to bubble lightly. Let it simmer and reduce for 3–4 minutes, or until it thickens to a sticky consistency.
Add the cooked chicken to the pan and toss to coat every piece with that rich, sticky glaze.
Mix the sliced cucumbers with soy sauce, vinegar, garlic powder, sesame seeds, and chili flakes.
Serve the chicken over steamed rice with a spoonful of pickled cucumber on the side.