In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, ginger, and garlic. Add chicken thighs, toss well to coat, and set aside for at least 15 minutes (or overnight for deeper flavour).
Cook The Rice
Rinse rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, cover, reduce to low, and cook 12 minutes. Remove from heat, rest 4 minutes covered—fluff with sesame oil and sesame seeds.
Prepare The Quick Pickles
In a mixing bowl, combine rice vinegar, sugar, and salt. Add cucumber and carrot, toss well, and let sit at least 10 minutes to pickle lightly.
Cook The Chicken
Heat a cast-iron or heavy pan over medium-high heat. Sear chicken thighs 3–4 minutes per side until caramelised and glazed. Rest 5 minutes, then slice into strips.
Assemble The Meal Prep
Evenly portion the rice into five 750ml containers. Layer the sliced chicken on top. Add the pickled vegetables, then finish with spring onion and lime wedges. Spoon over any remaining glaze from the pan.