In a mixing bowl, combine shredded cabbage, rice vinegar, sesame oil, sugar, and a pinch of salt. Toss until evenly coated and let sit for 10 minutes.

In a separate bowl, combine ground chicken, teriyaki sauce, panko breadcrumbs, garlic powder, and salt. Mix gently and form into 4 patties.

Heat a nonstick skillet over medium heat and cook the patties for 4-5 minutes on each side until cooked through.

Toast the brioche buns cut-side down in the same skillet for 2-3 minutes until golden brown.

Spread Yum Yum sauce on both halves of the buns, add a patty and top with the sesame slaw, then cap with the top bun.