Begin by cutting the boneless skinless chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken with buttermilk, salt, and black pepper, ensuring all pieces are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes.

While the chicken marinates, prepare the crispy coating by mixing all-purpose flour, cornstarch, garlic powder, salt, black pepper, and paprika in a shallow dish. Stir until evenly combined.

In a separate bowl, whisk together gochujang, honey, soy sauce, brown sugar, rice vinegar, sesame oil, minced fresh garlic, and grated ginger. Blend until smooth.

Once the chicken has marinated, remove it from the buttermilk. Dredge each piece in the prepared flour mixture, pressing lightly. Shake off excess flour and let it rest on a plate.

Heat oil in a large skillet over medium heat until shimmering. Carefully add the coated chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes.

In a separate small saucepan, warm the prepared sauce over low heat for about 1-2 minutes. Remove it from heat and toss the fried chicken in the sauce until well-coated.

Prepare the bao buns according to package directions, usually by steaming them for several minutes until soft and fluffy.

To assemble, take a steamed bao and fill it with a generous portion of glazed chicken. Top with shredded carrots, red cabbage, cucumber slices, and chopped green onions. Sprinkle sesame seeds and drizzle with mayonnaise or additional sauce if desired.

Present the assembled Korean Chicken Bao Buns warm, allowing everyone to dive in right away to enjoy.