In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well-combined. Place the chicken thighs in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to 2 hours to absorb the delicious flavors.

While the chicken is marinating, prepare the crunchy slaw. In a large mixing bowl, combine shredded green and red cabbage with julienned carrots. In a separate small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper to create the dressing. Pour the dressing over the cabbage and carrot mixture, tossing well to coat. Let the slaw chill in the refrigerator for about 15 minutes to enhance its flavors.

Heat a skillet or grill over medium-high heat. Remove the marinated chicken thighs from the bowl, shaking off excess marinade. Add the chicken to the hot skillet and cook for 6-7 minutes on each side, or until browned and the internal temperature reaches 165°F. Once cooked, transfer the chicken to a cutting board and allow it to rest for a few minutes before slicing into tender pieces for your sandwich.

While the chicken is resting, slice your brioche or potato buns in half. Lightly butter the cut sides of the buns and return the skillet to medium heat. Place the buns, cut side down, in the skillet and toast for 2-3 minutes until golden-brown and crisp.

Once the chicken is sliced and the buns are toasted, layer the bottom half of the toasted bun with slices of juicy chicken, then generously top with the refreshing crunchy slaw. If desired, drizzle with extra BBQ sauce for added flavor, then cap with the top half of the bun. Serve immediately.