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In a large skillet over medium heat, add the bacon pieces and cook until they are golden and crispy, allowing the fat to render.
If desired, drain some of the excess oil, then add the kimchi and brown sugar to the skillet. Sauté for 3-5 minutes until the mixture is caramelized and bubbly.
In a mixing bowl, combine the ground chicken, panko breadcrumbs, gochujang sauce, garlic powder, and kosher salt. Mix until everything is well incorporated.
Shape the mixture into 4-5 burger patties.
Transfer the patties to a large skillet, adding a splash of avocado oil. Cook the burgers until they are golden brown on the outside and reach an internal temperature of 165 degrees.
Toast your burger buns in the skillet. Assemble the burgers by placing them on the toasted buns, topping with a generous layer of kimchi bacon jam, your choice of greens, and mayonnaise.