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Place the boneless, skinless chicken thighs in a large tray or bowl.
Add salt, black pepper, garlic powder, onion powder, gochujang paste, minced garlic, sesame seeds, honey, light soy sauce, and dark soy sauce to the chicken.
Mix with your hands until the chicken is thoroughly coated in the marinade.
In a large bowl, combine the grated carrots, thinly sliced red onion, and thinly sliced cucumber to make the slaw.
Add sesame seeds, rice vinegar, and sriracha, then mix until well combined.
In a separate bowl for the sauce, combine low-fat yogurt, light mayo, gochujang, honey, and garlic powder.
Add a dash of milk and mix until the sauce is smooth and creamy.
Spread the marinated chicken evenly on a large sheet pan lined with parchment paper.
Spray with cooking spray and bake at 200ยฐC (400ยฐF) for 25-30 minutes, or until golden and crispy.
Once cooked, slice the chicken into bite-sized pieces.
Serve on a low-carb flour wrap with the cucumber slaw and a drizzle of the creamy gochujang sauce. Enjoy!
