Bake the Chicken Bites: Preheat oven to 400°F. Arrange 4 Gluten Free Chicken Bites (5 oz servings) on a wire rack set over a baking sheet in a single layer. Bake until heated through and ultra-crispy.
Make the Gochujang Glaze: While the chicken bakes, whisk together 3 tablespoons gochujang paste, 2 tablespoons honey, 2 tablespoons soy sauce (gluten-free tamari), 1 tablespoons sesame oil, 3 garlic cloves, minced, 1 teaspoons fresh ginger, grated, and 1 tablespoons rice vinegar in a small saucepan over medium-low heat. Stir until the glaze thickens slightly and is glossy.
Make the Mango Slaw: In a bowl, combine 1 ripe mango, julienned, 1 Persian cucumber, thinly sliced, 1 cups shredded purple cabbage, 1 lime, juiced, 0.3 cups fresh cilantro, roughly chopped, 2 tablespoons mayonnaise (gluten-free), and 1 teaspoons sriracha (optional, for extra heat) if using. Toss gently until everything is coated. Taste and adjust lime or salt. Chill until serving.
Glaze the Chicken: Remove the hot chicken bites from the oven and immediately toss them in the warm gochujang glaze until every piece is deeply coated and sticky.
Assemble the Lettuce Cups: Arrange 2 butter lettuce heads, leaves separated on a platter. Spoon a heaping tablespoon of mango slaw into each cup, then nestle 2–3 glazed chicken bites on top. Finish with a sprinkle of 2 tablespoons toasted sesame seeds and a scatter of 3 green onions, thinly sliced. Serve immediately.