Using a heavy bottomed pot or Dutch oven, lay the chicken thigh meat in one layer on the bottom of the pot. Scatter the onions and mushrooms evenly over the chicken. Using a separate medium sized bowl, whisk together the chicken stock, gochujang, coconut sugar, soy sauce, and garlic.
Pour the gochujang mixture evenly over the chicken and bring the pot to a boil. Then, turn the heat down and let simmer for about 25 to 30 minutes.
To serve: serve over cooked white or brown rice. Garnish with more diced green onions, radishes and sesame seeds. Enjoy while hot.
* If you don't have coconut sugar, you can use granulated sugar. I use Bob's Red Mill's coconut sugar.