In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Coat the chicken thighs in the marinade, ensuring each piece is thoroughly covered. Let them marinate for at least 20 minutes in the refrigerator; for deeper flavor, allow it to sit for up to 2 hours.

While the chicken marinates, prepare the crunchy slaw by finely shredding green and red cabbage, and julienning the carrot. In a separate bowl, whisk together mayonnaise, salt, and black pepper. Combine the cabbage and carrot mixture with the dressing, tossing until evenly coated. Refrigerate the slaw for 10-15 minutes to enhance the flavors and keep it crisp.

Heat a skillet or grill over medium-high heat, ensuring it is hot enough to prevent sticking. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are beautifully caramelized. Once cooked, remove from heat and let the chicken rest for a few minutes before slicing it into strips.

While the chicken rests, prepare the buns by cutting them in half and spreading a thin layer of butter on the cut sides. Place them in the same skillet over medium heat, toasting until they are golden brown and crispy, which should take about 2-3 minutes.

To bring everything together, place the sliced chicken on the bottom half of each toasted bun. Generously top with the crunchy slaw, adding a drizzle of your favorite BBQ sauce for extra flavor if desired. Cover with the top half of the bun, pressing gently to secure your delicious creation.