Bring a large pot of salted water to a boil. Add your 200g of noodles and cook according to the package instructions until al dente. Drain and set aside, reserving a little pasta water for later if needed.
In a mixing bowl, whisk together 2 tablespoons of gochujang, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, and the minced garlic. Taste and adjust seasoning with salt or more honey if you prefer a milder spice.
Pat the chicken breasts dry and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden and cooked through. Remove from pan and let rest for a few minutes.
Slice the rested chicken into thin strips or bite-sized pieces that will easily mix with noodles.
Add the cooked noodles to the skillet over low heat, pour the gochujang sauce over them, and toss to coat thoroughly. Add the sliced chicken back into the pan and gently mix so the sauce clings to every strand and piece.
Transfer to serving plates and sprinkle with chopped green onion and toasted sesame seeds for a final pop of flavor and crunch.
