Preheat the oven to 425ºF and set a rack in the middle.

Add the gochujang, oil, garlic, ginger, honey, rice vinegar, and 1 1/2 teaspoons salt to a large mixing bowl and stir together until combined. Add the chicken pieces and toss until the chicken is fully coated. Cover with plastic wrap for 30 minutes or refrigerate up to 24 hours.

Place the marinated chicken pieces in a large oven-proof skillet or a sheet tray, and roast until the chicken is just cooked through, 23-35 minutes for breasts, 30 to 40 minutes for thighs (165ºF on an instant read thermometer).

Brush each piece with the glaze and set the skillet under the broiler until the skin browns and glaze bubbles, 1 to 2 minutes.

Remove from the oven and sprinkle the chicken with thinly sliced scallions or chives, and toasted sesame seeds. Serve with lime wedges for squeezing and extra glaze or gochujang on the side.