Cook 4 slices of bacon in a skillet over medium heat until crisp, about 5-7 minutes. Remove bacon.

Add 1 cup of chopped kimchi to the rendered fat. Reduce heat to low and stir in 2 tablespoons brown sugar and 1 tablespoon rice vinegar, simmer for 10 minutes until thickened.

In a mixing bowl, combine 1 pound ground chicken with 2 tablespoons gochujang, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Mix gently and form into 4 patties.

Heat a grill or skillet over medium-high heat. Cook patties for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.

Slice 4 burger buns in half and butter the insides. Toast buns butter-side down over medium heat for 2-3 minutes until golden and crispy.

Assemble burgers by placing a chicken patty on the bottom half of each bun and spooning kimchi bacon jam on top. Cap with top halves of buns and serve immediately.