In a skillet over medium heat, cook diced bacon until crispy, about 5-7 minutes. Add finely chopped kimchi and stir well. Simmer for 10-15 minutes until thickened and flavors meld. Set aside.

In a mixing bowl, combine ground chicken, gochujang, salt, and pepper. Mix gently and form into evenly sized patties, about ¾ inch thick.

Preheat a grill or skillet over medium heat. Cook patties for about 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Let them rest.

Slice burger buns in half and spread butter on cut sides. Toast buns for 2-3 minutes until golden and crispy.

Assemble by placing cooked chicken patties on the bottom half of the toasted bun, generously topping with kimchi bacon jam, and covering with the top half of the bun. Serve immediately.