In a large mixing bowl, combine boneless skinless chicken thighs, gochujang, soy sauce, sesame oil, sugar, and minced garlic. Stir thoroughly until the chicken is evenly coated. Allow it to marinate for at least 10 minutes.

Heat a large skillet over medium heat and add the marinated chicken thighs. Sauté for about 10 minutes, occasionally stirring.

In the same skillet, add chopped cabbage, sliced zucchini, and diced sweet potato. Stir-fry for approximately 20 minutes until tender.

Return the sautéed chicken to the skillet, mixing it with the vegetables. Allow everything to cook together for another 5-7 minutes.

Once cooked, serve warm, garnished with sesame seeds or green onions, alongside steamed rice or lettuce wraps.