Begin by thinly slicing the chicken breast for even cooking. In a mixing bowl, combine the chicken slices with soy sauce and sesame oil. Toss well to coat, then let the chicken marinate for 15-30 minutes.

Heat a large skillet over medium heat and add a drizzle of sesame oil. Once the oil is shimmering, add the marinated chicken. Sauté the chicken for 5-7 minutes until golden brown and cooked through.

In a separate bowl, whisk together gochujang, heavy cream, and honey until smooth. Adjust the honey based on desired sweetness and spice levels.

Add the mixed vegetables to the skillet with the cooked chicken. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Prepare serving bowls by placing a scoop of cooked rice at the bottom of each. Top with the chicken and stir-fried vegetables, then drizzle generously with the gochujang cream sauce.

Finally, sprinkle chopped green onions and sesame seeds over each bowl before serving.