Make a marinade with ¼ cup light soy sauce, 2 TBs Gochujang chilli paste, 2 Tbs honey, 1-2 crushed cloves of garlic, a Tbs finely chopped ginger
and 2 Tbs rice vinegar. Add skinless boneless chicken thighs, turning to coat thoroughly, and leave in the refrigerator for a couple of hours.
Heat a frying pan with a little oil, then add the chicken thighs and sear on both sides. Tip in the rest of the marinade together with 1/2 cup of water
and simmer for 25 minutes, until cooked through and the sauce is thick. Slice the thighs cross-wise into strips and put into a serving dish,
top with the remaining sauce, a sprinkle of sesame seeds and chopped spring onions and serve with garlic bok choy and white rice garnished with coriander.
To cook the bok choy: separate the stalks and sauté in a little sesame oil, together with a 2-3 cloves of garlic, thinly sliced, until just starting to wilt.
Add a Tbs of light soy sauce, toss for another minute or so, then serve with the chicken and rice.