In a large mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well blended. Add the chicken thighs, ensuring they are coated evenly. Cover and marinate in the refrigerator for at least 20 minutes.

While chicken marinates, slice green and red cabbage along with a carrot into thin strips. Whisk together mayonnaise, sugar, salt, and black pepper in a separate bowl. Pour this dressing over shredded vegetables and mix until coated. Refrigerate until ready to assemble.

Heat a skillet or grill pan over medium-high heat. Add oil if desired. Cook marinated chicken thighs for about 6-7 minutes on each side until charred and fully cooked (internal temperature reaches 165°F or 75°C). Let the chicken rest for 5 minutes before slicing.

Butter the insides of the buns and toast them cut side down on a hot skillet for about 2-3 minutes until golden brown and slightly crispy.

Layer sliced chicken on the bottom half of each toasted bun. Drizzle or spread your favorite BBQ sauce on top. Pile on the cabbage slaw and crown with the top half of the bun. Enjoy!