Begin by slicing the chicken breast into bite-sized pieces. In a medium bowl, combine the chicken with soy sauce and sesame oil and mix well to ensure the chicken is evenly coated. Allow it to marinate for at least 30 minutes.

Heat a large skillet over medium heat and add a drizzle of sesame oil. Once hot, add the marinated chicken pieces, ensuring they are spread out in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.

In a separate bowl, mix together gochujang, heavy cream, and honey until the mixture is smooth and well combined. Adjust the spice level to your taste by adding more gochujang if you like it spicier. Set the sauce aside.

Add your mixed vegetables directly into the skillet. Stir-fry for about 3-4 minutes, or until they are tender yet still vibrant and crisp.

Assemble your bowls by starting with a generous serving of rice as the base. Evenly distribute the cooked chicken and stir-fried vegetables over the rice, drizzle the prepared Gochujang cream sauce on top, and garnish with sliced green onions and sesame seeds.