In a large mixing bowl, combine ground chicken, gochujang, salt, and ground pepper. Mix gently until combined and form into 4 equal patties.

In a medium skillet, cook bacon strips over medium heat until crispy. Remove bacon, leaving drippings. Add chopped kimchi and brown sugar, cooking until caramelized.

Increase heat to medium-high, add burger patties to the skillet, and cook for 4-5 minutes on each side until golden brown and 165°F internally.

Slice and toast the buns in a separate skillet or under a broiler for about 2 minutes until golden.

Assemble by spreading condiment on the bottom half of each bun, topping with a patty, kimchi bacon jam, cucumber, and cilantro. Top with the other half of the bun.