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Put the gochujang, soy sauce, garlic, honey, and lime juice in a bowl and whisk until combined.
Mix a few spoonfuls of this with the mayo, cover and refrigerate until ready to use to make the slaw. Put the chicken in a gallon size plastic bag and add the remaining gochujang mixture, toss until combined and marinate in the fridge.
Toss the slaw together with some of the spicy mayo mixture (save some to spread on the slider buns) and kimchi (if using) right before you begin cooking the chicken.
Preheat the griddle to medium. Add some cooking oil and the chicken. Cook 8 to 9 minutes, mixing with spatulas.
Turn griddle off and scrape clean. Put the slider buns, cut side down on the griddle for a few seconds and flip bottom bun over. Spread remaining spicy mayo on bottom bun, add chicken and slaw, then place top bun and press down slightly.