Season the chicken thighs with salt, pepper, garlic powder, and cornstarch. Toss to coat evenly and set aside.
Prepare the cucumber salad by combining sliced cucumbers, sliced red onion, brown sugar, salt, 1 minced clove of garlic, soy sauce, rice vinegar, 1 tsp sesame oil, cilantro, and chili flakes in a bowl. Mix well and place in the fridge.
Heat a pan over high heat with avocado oil. Sear the chicken thighs for about 4 to 6 minutes per side until they have a nice crust. Remove the chicken from the pan and let it rest.
In the same pan, turn down the heat and add the butter. Sauté 3 cloves of minced garlic for a few minutes. Add honey, gochujang, water, and 1 tsp of sesame oil, and stir to combine into a sauce.
Pour any resting juices from the chicken into the sauce for extra flavor, then return the chicken to the pan, coating it well in the spicy sauce.
Chop up the chicken and serve it in a bowl over a bed of cooked rice alongside the marinated cucumber salad. Garnish with toasted sesame seeds.
Cook it hands-free.
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