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

Place the chicken thighs in a zip-top bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.

Preheat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 4-5 minutes per side, or until fully cooked and slightly caramelized. Set aside and let rest for 5 minutes, then slice into strips.

Divide the cooked rice evenly among four meal prep containers.

Arrange the steamed broccoli, shredded carrots, and sliced cucumber alongside the rice in each container.

Top the rice with the sliced chicken. Sprinkle sesame seeds and sliced green onions over the chicken for garnish.

Seal the containers and store in the refrigerator for up to 4 days. Reheat in the microwave before serving.