Creating Korean BBQ Chicken Bowls with Gochujang Cream Sauce is straightforward if you follow these steps:

1. Marinate the Chicken: In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar. Add the chicken thighs and coat them well. Let it marinate for at least 30 minutes in the refrigerator.

2. Cook the Rice: Prepare your rice according to package instructions. Set aside once cooked.

3. Prepare the Vegetables: While the chicken is marinating, chop your mixed vegetables into bite-sized pieces.

4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from heat and let rest.

5. Make the Gochujang Cream Sauce: In a small saucepan, combine gochujang and heavy cream over low heat. Stir well until smooth and heated through. Adjust the spice level by adding more gochujang if desired.

6. Sauté the Vegetables: In the same skillet used for the chicken, add a little oil and sauté the mixed vegetables for about 3-4 minutes until tender but still vibrant.

7. Slice the Chicken: Once the chicken has rested, slice it into strips.

8. Assemble the Bowls: In each bowl, place a serving of rice, top with sautéed vegetables, and sliced chicken. Drizzle generously with the gochujang cream sauce.

9. Garnish: Finish off by sprinkling chopped green onions and sesame seeds on top for added flavor and crunch.

10. Serve Immediately: Enjoy your Korean BBQ Chicken Bowls while they are hot!