Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. See note.

Add vegetable oil to a saucepan or large skillet over medium heat. When hot, add chicken and sauté until no longer pink.

Add Korean sauce; mix to combine. Reduce heat to medium-low, cover and simmer for 15 minutes, or until the chicken is cooked through and the sauce reduces down.

Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired.

Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. See note.

Turn the Instant Pot ON and select "sauté" mode, adjust heat to more. When hot, add oil. Add chicken and sauté until no longer pink. Press "cancel".

Add Korean sauce; mix to combine. Secure the lid to the instant pot and select "manual" or "high pressure" and cook for 10 minutes.

When the time is over, carefully turn the valve to "Venting," to release the pressure. Then remove the lid. Press "cancel".

Select "sauté" mode, adjust heat to normal. Let the sauce reduce down for about 5 minutes.

Transfer chicken to a serving plate and sprinkle with sesame seeds and sliced green onions and drizzle with honey, if desired.