In a mixing bowl, combine the flour, sugar, and baking powder.

In a separate bowl, dissolve the yeast in warm water.

Slowly add the yeast mixture to the dry ingredients and knead until a soft dough forms.

Let the dough rise for about 30 minutes.

In a bowl, mix chicken thighs with soy sauce, gochujang, sesame oil, garlic, and ginger.

Allow the chicken to marinate for at least 15 minutes.

Heat a non-stick skillet over medium heat and cook the marinated chicken thighs for about 5-7 minutes on each side or until fully cooked.

Once done, shred the chicken into bite-sized pieces.

After the dough has risen, divide it into small, equal-sized portions.

Roll each piece into a ball, then flatten it into a circle.

Place a spoonful of shredded chicken in the center, gather the edges, and pinch them together to seal.

Place each bun on a small piece of parchment paper and arrange them in a steaming basket.

Steam the bao for about 10-12 minutes until fluffy and cooked through.

Place the steamed buns on a plate and top them with sliced cucumbers, a dollop of kimchi, and a sprinkle of green onions and sesame seeds.