In a mixing bowl, whisk together sesame oil, Greek yogurt, soy sauce, and preferred seasonings. Cover and refrigerate for 10 minutes.

In a large bowl, mix chicken thighs with egg and water. In another bowl, whisk flour, cornflour, garlic powder, salt, and white pepper. Dredge chicken in the mixture.

Heat oil in a skillet at 180°C (350°F). Fry chicken in batches for 5-6 minutes until golden brown. Drain on paper towels.

In a saucepan, heat oil and sauté garlic for a minute. Add ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Simmer until thickened.

Add fried chicken to the glaze and toss until coated.

Steam bao buns according to package instructions until warm and soft.

Spread sesame sauce on the inside of each bun, fill with glazed chicken, and top with cucumber, onion, and coriander. Sprinkle with sesame seeds before serving.