Mince garlic and ginger. Combine with gojuchang, soy sauce, rice wine vinegar, honey, and corn starch into saucepot on low heat to just a simmer.
Cube chicken into taco sized chunks, season with salt and pepper. In a large pan over medium high heat or instant pot on "Saute more", spray with non stick, and saute chicken until cooked and 165 deg F, ~5-7 minutes depending on size.
As chicken cooks, dress slaw with salt, pepper, and a splash of rice wine vinegar. Slice scallion, set aside.
When chicken is cooked, immediately toss into warm sauce to coat. Assemble tacos, garnishing with extra sauce, scallion, and sesame seeds.
No gochujang or mirin? No problem; combine 1/4 cup sriracha, 2 extra tablespoons of honey, and a 1/4 cup of beer as a direct substitute for both!