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For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.