1. In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well.
2. Slowly add warm water and vegetable oil to the dry ingredients, mixing until a dough forms. Knead for about 5 minutes until smooth and elastic.
3. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size. This is a great time to imagine the delicious meal to come!
4. While the dough rises, prepare the chicken. In a bowl, mix together the soy sauce, gochujang, honey, and sesame oil. Add the chicken thighs and marinate for at least 30 minutes.
5. After marinating, heat a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked. Once cooked, shred the chicken using two forks.
6. In a separate bowl, combine shredded cabbage, grated carrots, and green onions. Toss with a splash of soy sauce and a drizzle of sesame oil for a quick slaw.
7. Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a disc.
8. Place each disc into a steamer basket lined with parchment paper. Steam over boiling water for about 10 minutes, until fluffy.
9. To assemble, take a steamed bao bun, add a generous portion of shredded chicken, top with slaw, and sprinkle sesame seeds on top. Enjoy the delightful flavors together!

As a little tip from my own kitchen, make sure to check that your steamer is well-prepped; no one wants soggy buns! I find that lining the steamer with parchment paper not only prevents sticking but also adds a nice presentation touch.