1. In a large skillet over medium heat, cook the chopped bacon until golden and crispy. Drain excess fat, leaving about 1 tablespoon.

2. Add the chopped kimchi and brown sugar to the skillet, stirring consistently for about 3 to 5 minutes until bubbly and caramelized.

3. Stir in the rice vinegar and simmer for another minute. Remove from heat and set aside to cool.

4. In a large bowl, combine ground chicken, panko breadcrumbs, gochujang paste, garlic powder, and salt. Mix gently until just combined.

5. Heat a skillet over medium-high heat and add avocado oil. Cook chicken patties for about 5 to 6 minutes per side until golden brown and cooked through.

6. In the last minute of cooking, place a slice of smoked gouda on each patty and cover to melt.

7. Toast brioche buns in the same skillet for 1 to 2 minutes until lightly golden.

8. Spread mayonnaise on both sides of each bun. Assemble by placing a chicken patty on the bottom bun, topping with kimchi bacon jam, arugula, and cucumber slices before adding the top bun.