Let's cook.
In a small bowl, whisk together the gochujang, soy sauce, and honey to create the sauce.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the cubed chicken to the skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Pour the prepared gochujang sauce over the chicken, tossing to coat evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
Remove the skillet from heat.
Arrange the butter lettuce leaves on a serving platter.
Spoon the gochujang chicken mixture into the lettuce cups.
Garnish with sliced green onions and serve immediately.
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