Step 1: In a large skillet over medium heat, add diced bacon and cook until crispy for about 5-7 minutes. Stir in chopped kimchi and brown sugar and cook for another 3-5 minutes until thick and sticky. Set aside.

Step 2: In a mixing bowl, combine the ground chicken and gochujang. Form into four equal-sized patties and season both sides with salt.

Step 3: Heat a non-stick skillet over medium heat and cook the patties for about 5-7 minutes on each side until they reach an internal temperature of 165°F.

Step 4: Toast the burger buns for 1-2 minutes. Spread mayonnaise if desired, layer on the cooked patties, spoon kimchi bacon jam, and add cucumber and cilantro. Top with the buns.