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

Coat the chicken thighs with the marinade. Refrigerate for at least 1 hour, or overnight.

In another bowl, mix cabbage and carrots. Whisk mayonnaise, lime juice, and sriracha, then combine with veggies.

Preheat the grill pan. Grill chicken for 6-7 minutes on each side until crispy and thoroughly cooked.

Remove chicken from the grill and allow to rest for 5 minutes to keep juicy.

Toast brioche buns until golden brown.

Layer grilled chicken on bun, top with slaw, garnish with cilantro and sesame seeds, and cap with the top bun to serve.