Prepare the sesame slaw by tossing together sliced green cabbage, rice vinegar, sesame oil, sugar, and a pinch of salt in a large mixing bowl. Stir until well coated and set aside.

In a separate bowl, combine ground chicken, teriyaki sauce, panko breadcrumbs, garlic powder, and salt. Mix until well incorporated, ensuring a moist mixture.

Divide the chicken mixture into four portions and shape each into a patty, about ¾ inch thick.

Heat a nonstick skillet over medium heat, grease lightly, and cook the patties for 3-5 minutes on each side until golden brown and an internal temperature of 165°F is reached.

Assemble by toasting brioche buns and spreading Yum Yum sauce (if using) on the bottom bun, placing the cooked patty on top, followed by a scoop of sesame slaw and closing with the top bun.