Sticky Gochujang Chicken Flatbreads 

Ingredients:

1 lb (500g) free-range, boneless, skinless chicken thighs
1 tablespoon gochujang paste
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon honey
1 tablespoon sweet chili jam
1 tablespoon sesame oil
1/4 of a white cabbage, thinly sliced
1/2 a cucumber, thinly sliced
2 scallions (spring onions), chopped
A handful of cilantro (coriander) leaves
1/2 teaspoon salt
1 tablespoon rice vinegar (for slaw)
1/2 tablespoon sesame oil (for slaw)
1 teaspoon fish sauce (for slaw)
2 teaspoons toasted sesame seeds (for slaw)
4 tablespoons aioli
1 tablespoon gochujang paste (for aioli)
4 large flatbreads
1 tablespoon toasted sesame seeds (for garnish)
Instructions:

Marinate the Chicken:
In a bowl, mix together the gochujang paste, rice vinegar, light soy sauce, honey, sweet chili jam, and sesame oil. Add the chicken thighs and coat them well. Let marinate for at least 30 minutes.
Prepare the Slaw:
In a separate bowl, combine the sliced cabbage, cucumber, scallions, and cilantro. In a small bowl, whisk together the salt, rice vinegar, sesame oil, fish sauce, and toasted sesame seeds. Pour the dressing over the slaw and toss to combine.
Cook the Chicken:
Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side, or until fully cooked and caramelized. Remove from heat and let rest for a few minutes before slicing.
Make the Gochujang Aioli:
In a small bowl, mix the aioli with the additional tablespoon of gochujang paste until well combined.
Assemble the Flatbreads:
Warm the flatbreads in a skillet or oven. Spread a generous amount of gochujang aioli on each flatbread. Top with sliced chicken, slaw, and a sprinkle of toasted sesame seeds.
Serve:
Roll up or fold the flatbreads and enjoy this flavorful dish!