Chicken Rice Bowls with Sweet Gochujang Sauce

0 Preheat the oven to 425°F. 
1 Line a rimmed baking sheet with foil (this will make clean-up easier).
2 Set chicken thighs out on the baking sheet and drizzle with cooking oil. Season with salt and pepper.
3 Bake until the chicken is golden brown and cooked through, 20 to 30 minutes (internal temperature of 165°F). 
4 Meanwhile, in a small bowl, stir together the cucumbers, green onions, vinegar, toasted sesame oil, sesame seeds, and salt. Let the cucumbers marinate while you make the sauce.
5 In a large saucepan combine 3/4 cup water, ketchup, soy sauce, honey, Gochujang sauce, and ginger. Bring to a simmer. When the sauce is simmering, whisk together cornstarch and 2 tablespoons of water. Pour the cornstarch slurry into the sauce and stir until the sauce thickens, 2 to 3 minutes more. 
6 When the chicken is cooked through, brush it generously with 1/3 cup of the sauce and return it to the oven. Cook just for 3 to 4 minutes more, until the sauce becomes a glaze on the top of the chicken. (Note: Because the sauce contains honey, any that drips off of the chicken may burn on the foil of the pan.)
7 Transfer the chicken to a cutting board and slice it into strips. 
8 Assemble the bowls with a base of rice. Top the rice with chicken, sauce, and cucumber salad. You can sprinkle some extra sesame seeds over top before serving. Enjoy!