In a mixing bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Whisk until blended.

Coat the chicken thighs in the gochujang marinade and refrigerate for at least 1 hour or ideally overnight.

In a large bowl, mix the shredded cabbage and julienned carrots. In a separate bowl, whisk together mayonnaise, lime juice, and sriracha. Add the dressing to the cabbage and carrots, tossing to combine.

Preheat a grill pan and drizzle oil. Cook the marinated chicken thighs for 6-7 minutes per side until charred and cooked through.

Let the chicken rest on a cutting board for about 5 minutes to redistribute juices.

Lightly toast the brioche buns until golden brown.

Slice the rested chicken and place on the bottom bun. Top with crispy slaw and garnish with cilantro and sesame seeds before capping with the top bun.