While your rice cooks, whisk together the soy sauce, gochujang, honey, sesame oil, and red pepper flakes in a small bowl until the gochujang is fully incorporated and the sauce is smooth. In a separate small bowl, combine the minced garlic and freshly grated ginger. Thinly slice the cucumber into 1/8-inch rounds and set aside on a plate. Slice the scallions on a bias into 1/8-inch pieces. Having everything prepped and ready will let you move quickly through the cooking process without scrambling.

Heat the grapeseed oil in a large skillet over high heat until shimmering. Add the ground chicken and cook for about 5 minutes, breaking it up with a wooden spoon as it cooks, until it's completely browned with no pink remaining. Don't rush this step—browning the chicken properly builds flavor through the Maillard reaction. Pour off any excess fat if needed, leaving just enough to coat the pan.

Reduce the heat to medium and add the garlic-ginger mixture from Step 1 along with the sliced scallions to the chicken. Cook for about 1 minute, stirring constantly, until fragrant. This brief cooking mellows the raw bite of the aromatics while keeping them bright and fresh. I find that cooking aromatics for just a minute prevents them from becoming harsh or bitter.

Pour the sauce from Step 1 into the skillet with the chicken and aromatics. Stir well to coat everything evenly, then simmer on medium heat for 2-3 minutes until the sauce thickens slightly and coats the chicken. The heat will mellow the gochujang's heat slightly while allowing the flavors to meld together. Taste and adjust seasoning if needed—you may want a splash more rice vinegar if it feels too rich.

Divide the cooked rice between bowls and top with the Korean chicken from Step 4. Arrange the sliced cucumber on the side or on top of the rice. Serve immediately while the chicken is still warm and the sauce is glossy. The cool, crisp cucumber provides a refreshing contrast to the savory, slightly spicy chicken.