In a large mixing bowl, combine ground chicken, gochujang, minced garlic, soy sauce, and sesame oil. Mix gently and let rest for 5 minutes.

Divide mixture into 4-6 equal portions and shape into patties about 1/2 inch thick. Place on parchment-lined plate.

Preheat grill to medium-high, then grill patties for 4-5 minutes on each side until internal temperature reaches 165°F.

While grilling, heat a skillet over medium heat and cook bacon until crispy (~6-8 minutes). Reserve 1 tablespoon bacon fat.

In the same skillet, sauté chopped kimchi for 2-3 minutes. Add brown sugar and apple cider vinegar; simmer for 4-5 minutes.

Once cooked, let patties rest, then toast burger buns. Assemble burgers with kimchi bacon jam and serve.