Let's cook.
In a large bowl, combine the chicken pieces with gochujang, soy sauce, and sugar. Mix well and let marinate for at least 10 minutes.
Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and mostly cooked through.
Add the sliced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion softens and becomes translucent.
Stir in the chopped kimchi and chicken broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 5 minutes to allow the flavors to meld.
Uncover and continue to cook for another 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is fully cooked.
Garnish with sliced green onions and serve hot, preferably with steamed rice.
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