In a medium bowl, whisk together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of grated fresh ginger, 1 tablespoon of rice vinegar, and a pinch of black pepper.

Add the boneless, skinless chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or ideally overnight.

Prepare the crispy slaw by combining 2 cups of shredded green cabbage and 1 cup of julienned carrots in a large mixing bowl.

In a separate small bowl, whisk together ½ cup of mayonnaise, the juice of one lime, and 1 tablespoon of sriracha (if using). Fold the dressing into the cabbage and carrots until well-combined.

Preheat a grill pan or skillet over medium-high heat, lightly greasing it with oil.

Place the marinated chicken thighs on the preheated grill and grill for about 6–7 minutes per side until nicely charred and cooked through.

Remove the grilled chicken from the pan and allow it to rest for about 5 minutes.

Toast the brioche buns over medium heat until golden brown and slightly crispy.

Assemble the sandwich by placing a grilled chicken thigh on each toasted bun, topping with the slaw, cilantro, and sesame seeds.

Serve the sandwiches immediately.