In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, black pepper, grated pear, and chopped green onion.

Whisk the ingredients together until sugar is dissolved and mixture is well blended.

Add the thinly sliced chicken thighs into the marinade bowl.

Mix well ensuring all chicken pieces are coated with the marinade.

Cover and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor.

Preheat the air fryer to 380°F (193°C) for 5 minutes.

Place the marinated chicken in the air fryer basket in a single layer, avoid overcrowding.

Cook for 7 minutes, then shake the basket or turn the chicken pieces.

Continue cooking for another 7-8 minutes until chicken is cooked through and slightly caramelized on edges.

Transfer the cooked chicken bulgogi to a serving dish.

Sprinkle with toasted sesame seeds and sliced green onions.

Garnish with fresh cilantro leaves if desired.

Serve hot with steamed rice or lettuce wraps.