1. Cut the chicken into cubes. Submerge it in the almond milk, salt, and rice vinegar. Cover it and set aside. It can sit for up to two days in the fridge covered to soften.
2. While the chicken is sitting, mix the flour, garlic powder, paprika, and cayenne pepper. Then dredge the chicken in the flour mixture.
3. Heat up the oil and fry until the chicken is cooked all the way through and the chicken is golden brown.
4. Mix the gochujang/sirarcha, honey/rice syrup, sesame seeds, ketchup, and garlic in a frying pan until it is slightly bubbling. Mix in the cooked chicken. Plate up and enjoy.