In a bowl, combine miso paste, gochujang, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. Add the chicken thighs and marinate for 15-30 minutes.

Heat a pan over medium-high heat. Sear the marinated chicken thighs until caramelized and cooked through, about 6 minutes per side.

Sear Napa cabbage and mushrooms in the same pan until browned and crisp, then remove.

Sauté garlic, grated ginger, and green onions in the pan for 1-2 minutes until fragrant.

Stir in remaining miso paste, then add bone broth. Return cabbage and mushrooms, letting it simmer for 5 minutes.

Place cooked rice in bowls, pour broth around it, and top with caramelized chicken, mushrooms, and cabbage.

Drizzle with chili oil and sprinkle with green onions and sesame seeds before serving.