This is a great save if you are heading toward a boring chicken dinner, but remember that, as a result of a prior, rather ambitious, kimchi experiment, you have some homemade gochujang in the fridge.

Spicy Chicken

Gochujang

1 head garlic, separated and peeled
1 T ginger root, minced
1/4 cup fish sauce
1 bunch scallions, cut into 1-inch lengths
1/2 cup Korean chili powder (Gochugaru)
1 tsp brown sugar
1 tsp sesame oil

Pulse the foregoing in a Cuisinart until pasty.

This will keep for some while in the fridge, if needed.

Marinade

1/4 cup soy sauce
1 T fish sauce
3 T Gochujang
3 T honey
2 T rice vinegar

Other

c. 2 lb chicken thighs (boneless, skinless)
1/4 cup vegetable oil
One bunch scallions, sliced

Mix the five marinade ingredients and marinate chicken for c. 2 hours at room temperature.
Over high heat in a reasonably high-sided skillet, heat oil until not yet smoking.  Add the chicken, including all of the marinade.  Sear the chicken on each side, flipping after 2-3 minutes.  Reduce the flame to low, add 3/4 cup of water, and cover.  Cook, turning the chicken once midway, for c. 20-30 minutes.  Serve with sauce from pan.  Garnish with sliced scallions.