Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat for about 2 minutes.

Add 1 pound of sliced chicken breast and sauté for 5-7 minutes until browned and cooked through.

Stir in 2 minced garlic cloves and 1 tablespoon of minced ginger, and sauté for about 1 minute until fragrant.

Add sliced bell pepper and onion, and stir-fry for 3-4 minutes until tender yet crisp.

In a separate bowl, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey, whisk until smooth.

Pour the sauce over the chicken and vegetables, stirring thoroughly to coat, and cook for an additional 2-3 minutes.

Garnish with sesame seeds and green onions, and serve hot over steamed rice or noodles.