Begin by heating 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Allow the oil to shimmer for about 1-2 minutes.

Add 1 pound of sliced boneless, skinless chicken breast to the skillet, arranging it in a single layer for even cooking. Sauté for 5-7 minutes until golden brown and cooked through.

Stir in 2 minced garlic cloves and 1 tablespoon of minced ginger, and sauté for about 1 minute until fragrant.

Add sliced bell pepper and onion, stir-fry for 3-4 minutes until the vegetables are tender but still crunchy.

In a separate bowl, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey. Mix well.

Pour the sauce over the chicken and vegetables, stir well, and cook for an additional 2-3 minutes until the sauce thickens.

Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.