In a small bowl, combine gochugaru, soy sauce, minced garlic, honey, gochujang, and black pepper. Stir until smooth and set aside.

In a large pot, add chicken and chopped onion. Pour prepared sauce over, heat over medium and sauté for 2 minutes.

Pour enough water or stock to fully submerge chicken. Cover and bring to a simmer, then reduce heat and cook for 10 minutes.

Add potatoes and carrots, stirring to submerge. Cover, reduce heat to low, and simmer for 20 minutes.

Incorporate chopped green onions and sliced green chili. Simmer for another minute, then serve with rice.