1In a medium bowl, whisk together the gochujang, maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, and 1 teaspoon of sesame oil. Reserve 2 tablespoons of this glaze for later.

2Add chicken thighs to the remaining glaze mixture, ensuring they are well coated. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

3Preheat your oven to 200°C (400°F). Place the marinated chicken thighs on a parchment-lined baking sheet and bake for 20-25 minutes, or until cooked through and lightly caramelized. For extra color, broil for the last 2-3 minutes.

4While the chicken cooks, prepare the noodles according to package directions. Drain well, rinse with cold water, and toss with the remaining 2 teaspoons of sesame oil to prevent sticking.

5In a large serving bowl, combine the cooked noodles with the cucumber, carrot, and bell pepper. Add the reserved 2 tablespoons of glaze and toss thoroughly to coat the noodles and vegetables.

6Slice the cooked chicken thighs into strips or bite-sized pieces. Arrange the chicken over the noodles and vegetables. Garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro before serving.