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

Place chicken thighs in a resealable bag or bowl, pour marinade over and coat well. Seal and refrigerate for at least 1 hour, preferably overnight.

In a large bowl, combine shredded cabbage and julienned carrots. In a small bowl, whisk together mayonnaise, lime juice, and sriracha. Drizzle dressing over vegetables and toss.

Preheat grill or skillet over medium-high heat, lightly oil it. Grill chicken for 6-7 minutes per side until cooked through.

Let grilled chicken rest for 5 minutes before slicing.

Toast burger buns until golden brown on the grill or toaster.

Assemble the sandwich by layering grilled chicken and slaw in the bun. Garnish with cilantro and sesame seeds.