In a large mixing bowl, toss together the shredded cabbage, rice vinegar, sesame oil, salt, and sugar. Mix thoroughly until well combined and the cabbage begins to soften. Allow mixture to sit for about 10 minutes.

In a separate bowl, combine ground chicken with teriyaki sauce, panko breadcrumbs, salt, and garlic powder. Mix gently, being careful not to overwork the meat. Form into patties about ¾ inch thick.

Heat a nonstick skillet over medium heat and add oil if needed. Cook the patties for about 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.

In the same skillet, add brioche buns cut side down, and toast over medium-low heat for 2-3 minutes until golden brown.

Spread yum yum sauce on the bottom half of each toasted bun. Place a chicken patty on top, add a spoonful of sesame slaw, and cover with the top half of the bun.