Combine the marinade ingredients in a medium bowl. Cut the chicken into large chunks, and place in the bowl with the marinade. Toss to coat. Refrigerate for 1-2 hours.
Combine the dressing ingredients in a small bowl. Refrigerate.
After the chicken has marinated, heat the grill to medium-high. Thread the chicken onto kabob skewers. Grill the chicken for 3 minutes per side. Brush with Bibigo Go-Chu-Jang Hot & Sweet Sauce on all sides, and cook 4-5 more minutes. Remove the chicken from the grill, and set aside.
Toss together the chopped romaine, cabbage and basil. Place in a large serving bowl. Add the diced mango. Place the chicken skewers on top. Drizzle with the Gochujang Honey Dressing.