In a medium bowl, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of sesame oil, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of rice vinegar, and a pinch of black pepper. Whisk these ingredients until smooth.

Place 1 pound of boneless, skinless chicken thighs into a resealable plastic bag or bowl. Pour the marinade over the chicken, ensuring even coating. Seal and refrigerate for at least 1 hour, preferably overnight.

In a large mixing bowl, combine 2 cups of shredded green cabbage and 1 cup of julienned carrots. Toss to mix.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons lime juice, and sriracha to taste. Pour over the cabbage and carrots, mixing gently. Refrigerate for at least 15 minutes.

Preheat a grill pan over medium-high heat with a splash of oil. Grill the marinated chicken thighs for 6-7 minutes per side until charred and cooked through.

Transfer grilled chicken to a cutting board to rest for 5 minutes before slicing into strips.

Slice brioche buns in half and place cut-side down on the grill pan for 1-2 minutes until golden brown.

Assemble sandwiches by layering sliced grilled chicken on the bottom half of each bun, topping with slaw, fresh cilantro, and sesame seeds, and capping with the top bun.