In a large mixing bowl, combine flour, sugar, yeast, baking powder, and salt.

Gradually stir in warm water and vegetable oil until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Cover with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.

In a separate bowl, mix together soy sauce, gochujang, honey, sesame oil, garlic, and ginger to prepare the marinade.

Cut chicken thighs into pieces and add to the marinade; let it marinate for at least 30 minutes.

Heat a grill or skillet over medium-high heat and cook the marinated chicken for 6-7 minutes on each side.

Remove the chicken from the heat and let it rest before slicing into thin strips.

Punch down the risen dough, divide into 8 pieces, and shape each into a disc.

Cover the discs with a damp cloth and let them rise again for 30 minutes.

Set up a steamer and bring water to a boil; steam the buns for 10-12 minutes until fluffy.

Assemble the buns with chicken strips, cucumber, pickled daikon, cilantro, sesame seeds, and green onions.