Cook white rice according to package directions. Cut chicken thighs into 1-inch (2.5cm) cubes. Mince the garlic and ginger. Thinly slice the scallions, keeping the green and white parts separate. Toast sesame seeds in a dry pan for 1-2 minutes until fragrant.

In a small bowl, whisk together the gochujang, low-sodium soy sauce, honey, rice vinegar, and water. Set aside.

Thoroughly pat the chicken pieces dry with a paper towel. Season with salt and pepper. In a medium bowl, toss the chicken with the cornstarch until every piece is lightly coated.

Heat the neutral oil in a large wok or skillet over medium-high heat. Working in batches to avoid overcrowding, fry the chicken for 3-4 minutes per side, until golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack to drain excess oil.

Carefully drain all but 1 tablespoon of oil from the skillet. Add the white parts of the scallions, garlic, and ginger, and sauté for 30 seconds until fragrant.

Pour the prepared dragon sauce into the skillet. Bring to a simmer and cook for 1-2 minutes, stirring, until it thickens and turns glossy. Return the crispy chicken to the skillet and toss to coat every piece in the luscious sauce.

Turn off the heat and stir in the toasted sesame oil. Serve immediately over fluffy white rice, garnished with green scallion tops and toasted sesame seeds.