In a skillet over medium heat, cook 6 ounces of diced bacon until crispy, about 5–7 minutes. Add 1 cup of chopped kimchi and reduce heat to low, simmering for 10–15 minutes.

In a large bowl, combine 1 pound of ground chicken and 3 tablespoons of gochujang, mix thoroughly and form into 4 patties. Cook for 5–7 minutes on each side until internal temperature reaches 165°F.

Slice burger buns in half, spread butter on cut sides, and toast on medium-low heat for about 2–3 minutes until golden brown.

Assemble the burgers by placing a patty on each bun, topping generously with kimchi bacon jam, and securing with the top bun.