Whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper in a large bowl until well combined. Add the chicken pieces and toss to coat thoroughly, then let marinate for 15 minutes at room temperature or up to 4 hours in the refrigerator.

While the chicken marinates, prepare your gochujang cream sauce by whisking together mayonnaise, gochujang, rice vinegar, sesame oil, and minced garlic. Add water one tablespoon at a time until the sauce reaches a drizzle-able consistency. Julienne the cucumber, shred the carrots, and prep the other bowl components.

Heat a large skillet or wok over medium-high heat until hot. Add the chicken along with all the marinade and cook, stirring occasionally, until the chicken is cooked through and reaches 165°F internally, about 8-10 minutes. The sauce should thicken and become glossy.

Divide cooked jasmine rice among four bowls and top each with the cooked Korean BBQ chicken. Arrange shredded carrots, julienned cucumber, edamame, and sliced green onions around the chicken. Drizzle generously with the gochujang cream sauce and sprinkle with sesame seeds before serving.