Step-by-Step Instructions

• Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds until well combined. Add the boneless skinless chicken thighs, ensuring they are evenly coated. Let the mixture marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours.
• Make the Cabbage Slaw: In a large bowl, combine shredded green cabbage, shredded red cabbage, and julienned carrot. In a smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss until well coated. Chill the slaw until ready to assemble the sandwich.
• Cook the Chicken: Heat a cast-iron skillet over medium-high heat, lightly oiling if needed. Add marinated chicken thighs to the hot skillet, cooking for about 6-7 minutes on each side until cooked through. Remove the chicken from heat and let it rest for 5 minutes before slicing.
• Toast the Buns: Split the buns in half and spread a thin layer of butter on each cut side. Place the buttered buns on the skillet, toasting until golden, about 2-3 minutes.
• Assemble the Sandwich: Place sliced grilled chicken on each toasted bun, drizzle with extra gochujang if desired, and top with chilled cabbage slaw. Cover with the top bun and serve hot.