In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until smooth.

Coat the boneless, skinless chicken thighs thoroughly in the marinade and refrigerate for at least 1 hour, ideally overnight.

In a large bowl, combine shredded green cabbage and julienned carrots.

In a separate bowl, whisk together mayonnaise, lime juice, and optional sriracha to create a creamy dressing.

Combine the dressing with the veggies until well-coated.

Preheat a grill pan over medium-high heat and grill marinated chicken thighs for 6-7 minutes per side until cooked through.

Let the grilled chicken rest for about 5-7 minutes before slicing.

Toast the burger buns until golden.

Layer a slice of rested chicken on the bottom half of each toasted bun, top with slaw, fresh cilantro, and sesame seeds.

Place the top bun over the filling to complete the sandwich.