Cut Boneless, Skinless Chicken Thigh (1 pound) into bite-size pieces (around 1-inch). Add to a bowl with the Sesame Oil (1/2 tablespoon). Toss until well coated and set aside.

Cut the Carrot (1 N/A) in half lengthwise, then diagonally slice into 1/4-inch thick slices. Cut the white and light green part of the Leek (1 N/A) diagonally into about 1/2-inch slices. And slice the Yellow Onion (1/2 N/A) into 1/4-inch thick.

In a small bowl, combine Gochujang (2 tablespoon), Soy Sauce (1 1/2 tablespoon), and Paprika (1 teaspoon) together.

In a wok or large skillet over medium-high heat, add Vegetable Oil (1/2 tablespoon). Once hot, add Garlic (2 clove) [minced] and cook until fragrant. Then add chicken thighs and cook for 2-3 minutes.

Add carrots, leeks, onion, and gochujang mixture. Cook for 4-6 minutes, stirring frequently.

Optionally garnish with Toasted White Sesame Seeds ( to taste). Serve warm with White Rice ( to taste) if desired.