In a medium mixing bowl, blend together the low-sodium soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, sesame seeds, and sliced green onions until smooth. Add the boneless skinless chicken thighs, ensuring they are well-coated in the marinade. Cover and let marinate for about 20 minutes at room temperature or in the refrigerator for up to 2 hours.

In a large bowl, toss the shredded green cabbage, red cabbage, and julienned carrot until mixed. In a separate bowl, whisk together the mayo, rice vinegar, sugar, and a pinch of salt and black pepper until creamy. Pour dressing over the cabbage mixture, tossing to coat. Refrigerate until assembly.

Heat a large skillet over medium-high heat and coat it with oil if desired. Place marinated chicken thighs in the pan, cooking for 6-7 minutes on each side until charred and a temperature of 165°F is reached. Let rest for 5 minutes.

Split and lightly butter the cut sides of the brioche or potato buns. Toast them in the skillet or under a broiler for 2-3 minutes until golden brown.

Place slices of rested chicken on the bottom half of each toasted bun. Add a scoop of crunchy cabbage slaw on top. Cap with the top bun and serve warm.