Place 1 lb of boneless skinless chicken thighs in a large bowl.

Pour in the marinade ingredients: ¼ cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons honey, 2 tablespoons gochujang, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 4 minced garlic cloves, and grated ginger. Mix everything thoroughly, ensuring the chicken is fully coated.

Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes or overnight for best flavor absorption.

In another bowl, combine 2 cups of shredded cabbage and 1 cup of julienned carrots.

Add ½ cup of mayonnaise or Greek yogurt and mix until the veggies are well-coated.

Add 1 tablespoon of sugar to balance the slaw’s tartness and stir until fully combined. Set aside in the refrigerator.

Preheat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.

Remove the marinated chicken from the fridge and let it sit at room temperature for about 10 minutes.

Grill the chicken for 5-7 minutes on each side until golden-brown and cooked through.

While grilling, lightly butter and toast the brioche or potato sandwich buns.

Once toasted, place grilled chicken thighs on the bottom half of each bun and top with a scoop of cabbage slaw. Close with the top half and serve immediately.