In a small bowl, whisk together orange juice, stock, honey, soy sauce, gochujang, and rice wine vinegar. Set aside.
Coat the bottom of 10-inch oven-safe skillet with oil. Sprinkle skin-side of chicken with salt; place in skillet, skin-side down.
Cook over medium heat, without turning, until skin is crispy, about 15 minutes.
Turn chicken over; add garlic, ginger, and chile to skillet. Cook, stirring occasionally, 2 minutes.
Add orange juice mixture to skillet; simmer until chicken is cooked through and sauce has thickened, about 15 minutes.
Serve over rice, if desired. Garnish with green onion.
Notes
Use good quality chicken for best flavor.
If you use boneless chicken thighs the cooking time will be reduced slightly. You can check the chicken is cooked by using a meat thermometer, it should read 165F.
If you can't find gochujang you can replace it with 2 tsp of sriracha.
If you'd like a spicier sauce you can add more fresh chili to taste.
This recipe can easily be doubled to serve more people.
Serve with orange wedges and green onions as garnish.
Vegetable stock can be used instead of chicken but it will change the flavor slightly.
To reduce the sodium you can opt for low sodium soy sauce.
Leftovers can be stored in the fridge for around 2 days or frozen in suitable containers.