Marinate the Chicken: In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic and grated ginger until combined. Add chicken thighs to marinade, cover and refrigerate for 20 minutes to 2 hours.

Prepare the Cabbage Slaw: In a separate bowl, combine shredded green and red cabbage with julienned carrot. Whisk together mayonnaise, rice vinegar, sugar, salt and pepper in a small bowl. Combine slaw mix with dressing and toss well.

Cook the Chicken: Heat skillet over medium-high heat, adding oil if needed. Add marinated chicken and cook for 6-7 minutes on each side until charred. Allow to rest before slicing.

Toast the Buns: Butter the inside of the buns and toast cut-side down on a skillet until golden brown. Alternatively, broil them in the oven.

Assemble the Sandwich: Start with a portion of sliced chicken on the bottom half of each bun, drizzle with additional BBQ sauce if desired, top with cabbage slaw, and finish with the top half of the bun.