Spicy Tteokbokki: Add the Korean rice cakes to a medium bowl and cover with hot tap water. Set aside to soak for 30 minutes. In the meantime, add the gochujang, honey, fish sauce and garlic to a bowl along with 1 cup of warm water. Whisk together and set aside.
Drain the soaked rice cakes through a sieve. Heat a drizzle of oil in a large frying pan on medium-high heat. Add the rice cakes to the pan and cook for 3-4 minutes, tossing occasionally, or until lightly browned all over. Pour over the gochujang mixture, along with the butter. Stir together and bring to a simmer. Simmer for 6-7 minutes, stirring often, until the sauce has thickened and the rice cakes are tender. Remove from the heat and keep warm, until ready to serve.
Pickled Veggies: Add the chopped vegetables to a large jar and set aside. Add the vinegar, sugar, salt and ¼ cup water to a small saucepan and place over high heat. Bring to a simmer, whisking to dissolve the sugar. Pour the hot pickling liquid over the vegetables in the jar. Place in the fridge and set aside to cool.
Korean Style Chicken: Preheat your oven or air fryer to 180°C. Cook the chicken according to the pack instructions, or until golden and cooked through. Toss the chicken in a bowl with the sauce from the packet, until the chicken is well coated.
Assembly: Garnish the tteokbokki with the spring onion and sesame seeds. Serve the tteokbokki with the chicken, pickled veggies and rice on a platter for everyone to help themselves.