In a large mixing bowl, combine Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, ginger, chopped Asian pear, and toasted sesame oil. Mix well until the sugar dissolves. Add the chicken thighs, ensuring they are evenly coated in the marinade. Cover and refrigerate for at least 30 minutes, or for best results, marinate overnight.

In a separate bowl, blend together mayonnaise, gochujang, red wine vinegar, sriracha, and a pinch of brown sugar. Stir until smooth and creamy, adjusting the spice level by adding more sriracha if desired. Set this spicy mixture aside while the chicken marinates.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the marinated chicken thighs on the sheet in a single layer. Bake for 40-50 minutes, or until the chicken is crispy and caramelized, and the internal temperature reaches 165°F (75°C). Once cooked, shred the chicken using two forks.

While the chicken bakes, wash and slice the cucumbers and carrots into thin strips. Cook jasmine rice according to package instructions.

Start by placing a generous scoop of the jasmine rice at the bottom of each bowl. Layer the shredded chicken on top, followed by the freshly sliced carrots and cucumbers. Drizzle the flavorful gochujang mayo generously over the top, and finish with a sprinkle of sesame seeds and sliced green onions for added freshness and crunch.