Marinate the chicken in a mixture of soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger for at least 20 minutes.

Prepare the slaw by combining cabbage and carrots in one bowl and whisking mayonnaise, vinegar, salt, and pepper in another. Drizzle the dressing over the cabbage mixture and chill for 15 minutes.

Cook the marinated chicken in a skillet for 6-7 minutes on each side until browned and fully cooked. Let it rest before slicing.

Toast the sandwich buns in the same skillet with butter until golden brown.

Assemble the sandwich by layering the sliced chicken and generous amounts of slaw on the toasted bun.