Cut the chicken breasts into bite-sized pieces and set aside.

In a medium bowl, whisk together soy sauce, honey, gochujang, sesame oil, rice vinegar, minced garlic, and grated ginger to create the marinade.

Heat a large skillet or wok over medium-high heat and add the chicken pieces. Cook for 5-6 minutes, flipping occasionally, until lightly browned and cooked through.

Reduce heat to medium and pour the marinade over the chicken. Stir and cook for an additional 2-3 minutes until the sauce thickens and coats the chicken.

Assemble the bowls by dividing cooked rice among serving bowls.

Top each bowl with the Korean BBQ chicken, shredded carrots, steamed broccoli, and sliced green onions.

Sprinkle sesame seeds over each bowl and add optional sliced cucumber if desired.

Serve immediately and enjoy!