Step 1

In a large bowl, whisk together the gochujang, 1/3 cup of the soy sauce, 2 tablespoons of the vegetable oil, 3 tablespoons of the sesame oil, maple syrup, chili oil, rice wine vinegar, ginger, garlic, salt, pepper, and gochugaru (if using). Taste and adjust the seasoning if needed. Add the chicken thighs to the bowl and toss to coat. Cover and marinate in the refrigerator for 30 minutes or up to 2 hours.

Step 2

Heat 2 tablespoons of the vegetable oil in a large skillet or grill pan over medium-high heat. Working in batches, add the chicken and cook, turning occasionallyand brushing with the marinade, until the internal temperature registers 165 degrees F, 7–10 minutes. Transfer the chicken to a plate as it is cooked, and add more oil as needed for the remaining batches. Cut the chicken into bite-size pieces, then transfer to a clean bowl.

Step 3

Place the tortillas on a grill or grill pan and char lightly on both sides, or microwave for 20 seconds to heat through.

Step 4

To make the dipping sauce, in a small bowl, whisk together the remaining 2 tablespoons soy sauce, remaining 2 tablespoons sesame oil, and sesame seeds.

Step 5

To serve, top each tortilla with some of the chicken, add some kimchi, and garnish with scallions. Serve the dipping sauce with the tacos.