In a bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and gochujang.
Add chicken thighs to the marinade, ensuring they are fully coated.
Cover and refrigerate for at least 30 minutes, or overnight for more flavor.
Preheat the oven to 400°F (200°C).
Place marinated chicken thighs on a baking sheet lined with parchment paper.
Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
During the last 5 minutes, sprinkle sesame seeds on top.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped green onions before serving.
Serve with steamed rice and kimchi on the side.