In a large bowl, combine 2 cups of shredded cabbage with 3 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and a pinch of salt. Toss it well until the cabbage is evenly coated and let it sit for about 10 minutes.

In a separate mixing bowl, combine 1 pound of ground chicken, ½ cup of panko breadcrumbs, ⅓ cup of teriyaki sauce, 1 teaspoon of garlic powder, and a pinch of salt. Mix gently using your hands until just combined.

Wet your hands slightly and divide the mixture into four equal portions. Shape each portion gently into a patty, about ½-inch thick.

Heat a nonstick pan over medium heat and grease lightly if needed. Place the patties in the pan and cook for about 5-7 minutes on each side until golden brown and fully cooked.

Add the brioche buns to the same pan, cut side down. Toast them for about 1-2 minutes until golden brown.

Spread Yum Yum sauce on the bottom halves of the toasted brioche buns. Place a cooked chicken patty on top, followed by a heap of sesame slaw. Close the bun with the top half.