Prepare the Marinade: In a mixing bowl, whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until the mixture is smooth.

Marinate the Chicken: Cut the chicken thighs into bite-sized 1-inch pieces, then add them to the bowl with the marinade. Toss to coat, cover, and refrigerate for at least 30 minutes.

Cook the Chicken: Heat a large skillet over medium-high heat and add a tablespoon of neutral oil. Add the marinated chicken pieces and cook for 3-4 minutes on each side until fully cooked.

Prepare the Rice and Vegetables: Cook the rice according to package instructions. Fluff with a fork and set aside. Slice cucumber and shred carrots.

Assemble the Bowls: In each bowl, place a generous amount of warm rice, top with chicken, and layer cucumber, shredded carrots, and edamame. Add kimchi if desired.

Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top. Serve immediately.