Chop kimchi into small pieces. In a skillet, cook bacon over medium heat until crispy, about 5-7 minutes, then drain.

Combine chopped kimchi, crumbled bacon, and brown sugar in the skillet. Cook for 3-4 minutes until it forms a jam consistency.

Mix ground chicken with gochujang gently in a bowl, shaping into four ½ inch thick patties. Season with salt and pepper.

Heat a skillet or grill pan, adding a little oil if desired. Cook patties for 5-7 minutes on each side until golden and internal temperature reaches 165°F.

Toast buns in a toaster or skillet for 2-3 minutes until golden.

Assemble burgers with a layer of mayonnaise on the bottom bun, followed by a patty, generous kimchi bacon jam, cucumber slices, cilantro, and the top bun. Serve immediately.