1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons gochujang (Korean red pepper paste)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
2 tablespoons vegetable oil (for cooking)
1 cup kimchi, chopped
1 cup pickled radish, sliced