Hot and sticky Korean grilled chicken in green onion naan with charred cabbage

Mix gochujang, soy, rice vinegar, hot honey, ginger, garlic, chipotle chili powder, sesame oil and salt until smooth.

Keep back some marinade for drizzling; coat the chicken thighs on both sides with about three-quarters of it, by hand. Do not return a spoon that touched raw chicken to the reserved sauce.

Refrigerate 2 to 4 hours.

Mix 1 cup self-rising flour with 1 cup non-fat Greek yogurt until mostly incorporated; add three chopped green onions.

Turn onto a surface dusted with self-rising flour and knead into a relatively smooth ball; cover in a bowl and rest 15 to 20 minutes.

Cut the cabbage into thin wedges, keeping the core.

Grill the chicken smooth side down first, while the grill is hottest and cleanest.

Put the cabbage in a pan on the grill, spray, and let it char.

Spoon a little leftover marinade from the pan over the chicken, then flip and keep grilling until well charred.

Cook dark meat to 175 to 180.

Divide the rested dough into four; roll each on a floured surface to about a quarter inch thick.

Melt butter with a squeeze of garlic.

Oil the flat top and cook the naan a couple of minutes until brown and spotty, flip and cook about another minute and a half.

Brush the naan with garlic butter as they come off.

Cut the chicken and cabbage; lay cabbage then chicken on the naan, drizzle with the reserved sauce and finish with green onion.