• Preheat the oven to 425°F / 220°C conventional, no fan. Position a rack in the middle of the oven.
• In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth.
  23g (1½ tablespoons) gochujang, 30g (1½ tablespoons) honey, 23g (1½ tablespoons) soy sauce, 8g (1½ teaspoons) rice vinegar, 5g (1 teaspoon) toasted sesame oil, 6g (1–2 cloves) garlic, finely minced or grated, 4g (1 teaspoon) fresh ginger, finely grated
  
• Reserve about 30g (2 tablespoons) of the sauce in a separate clean bowl. This will be used to glaze the chicken toward the end of baking.
• Place the broccoli, bell pepper, and onion on a sheet pan. Drizzle with the oil and season with salt and pepper. Toss to coat.

  *I use a quarter sheet pan (approximately 9 × 13 inches) for this recipe rather than a standard half-sheet pan. The smaller pan keeps the chicken and vegetables close enough to catch the flavorful juices without overcrowding them. See notes for using a casserole or ceramic baking dish.
  150g (about 2 cups) broccoli florets, 100g (½ large) red bell pepper, cut into chunks, 75g (½ medium) yellow or red onion, cut into wedges, 8g (1½ teaspoons) neutral oil, 1.5g (¼ teaspoon) fine salt, .5g (⅛ teaspoon) ground black pepper
  
• Pat the chicken thighs dry with paper towels. Add them to a bowl and toss with the remaining honey-gochujang sauce until evenly coated.
  454g (1 lb) boneless, skinless chicken thighs, about 5–6 small thighs
  
• Arrange the chicken thighs among the vegetables in a single layer. Bake for 18–20 minutes.
  
• Remove the pan from the oven. Brush the chicken generously with the reserved honey-gochujang sauce and gently toss or turn the vegetables.
• Return to the oven and bake for another 4–7 minutes, or until the thickest part of the chicken reaches at least 165°F / 74°C. For more caramelized edges, broil for 1–2 minutes at the end. Keep a close eye on it because the honey in the glaze can burn quickly.
• Sprinkle with sliced green onions and toasted sesame seeds and serve over rice.
  5g (1 tablespoon) sliced green onions, 3g (1 teaspoon) toasted sesame seeds
  

Make the sesame-scallion rice:

• Heat sesame oil in a pan over medium heat. Add cooked rice and soy sauce, then toss for 2–3 minutes until heated through. Stir in sliced green onions and sesame seeds before serving.
  10g (2 teaspoons) toasted sesame oil, 360g (2 cups) cooked jasmine or short-grain rice, 10g (2 teaspoons) soy sauce, 10g (2 tablespoons) sliced green onions, 2g (⅔ teaspoon) toasted sesame seeds