Begin by trimming the chicken breast or thighs and patting them dry. In a bowl, mix together gochujang and soy sauce, then coat the chicken evenly with this marinade. Let it rest for at least 15 minutes.

Heat a splash of oil in your skillet, then add the marinated chicken, cooking for 6-8 minutes on each side until golden brown and cooked through. Remove from heat and allow it to rest before slicing into bite-sized pieces.

While the chicken cooks, bring a pot of water to a boil and add your choice of rice. Cook according to package directions, typically around 10-15 minutes for white or brown rice. If using cauliflower rice, sauté it in a pan for about 5-7 minutes until tender.

In the same skillet, add a bit more oil if needed and toss in your chopped broccoli, sliced bell peppers, and carrots. Sauté for about 5-7 minutes until tender yet vibrant.

In serving bowls, create a base with your rice or cauliflower rice. Layer the sliced chicken on top, then generously add your sautéed veggies.

Finish each bowl with a sprinkle of sesame seeds, chopped green onions, and optional nori strips. Serve hot.