Creating gochujang-braised chicken and crispy rice is a breeze if you follow these simple steps:

1. Prepare Chicken: Pat the chicken thighs dry with paper towels. Season them with salt and pepper.
2. Make Marinade: In a bowl, mix gochujang, soy sauce, honey, minced garlic, and grated ginger until well combined.
3. Marinate Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let it sit for at least 10 minutes.
4. Heat Oil: In a large skillet, heat vegetable oil over medium-high heat.
5. Brown Chicken: Place the marinated chicken thighs skin-side down and sear for about 4-5 minutes. Flip and sear the other side for an additional 4 minutes.
6. Add Broth: Pour in the chicken broth, bringing it to a gentle boil.
7. Simmer: Reduce heat to low and cover, allowing the chicken to braise for about 15-20 minutes, or until cooked through.
8. Cook Rice: While the chicken cooks, rinse the jasmine rice under cold water. In a separate pot, add rice along with 2 cups of water. Bring to a boil, then reduce heat and cover. Cook for 15 minutes or until all water is absorbed.
9. Crispy Rice: Once the rice is cooked, uncover and allow it to cool slightly. Then, in a clean skillet, add a prime layer of water and let it simmer. Once simmering, add the cooked rice, pressing down gently to form a crust. Cook for about 5 minutes until golden and crisp.
10. Serve: Plate the crispy rice first, then top it with the braised chicken. Drizzle remaining sauce over the top and sprinkle with green onion and sesame seeds for garnish.

These steps will help you create this impressive dish effortlessly.