Preheat the oven to 450°F. Wash and dry the fresh produce. In a small baking dish (or large for 4 servings), combine the pulled chicken (tearing into bite-sized pieces before adding), mushrooms (tearing into bite-sized pieces before adding), soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired. Toss until thoroughly coated and combined; arrange in an even layer. Bake 10 to 14 minutes, or until the mushrooms are browned and the chicken is heated through. Remove from the oven.

Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Meanwhile, in a bowl, combine the sesame dressing, kimchi, and cabbage and carrots. Assemble the tacos using the warmed tortillas, baked chicken and mushrooms, kimchi slaw, sesame seeds, and cilantro (picking the leaves off the stems and tearing into pieces just before adding). Enjoy!