In a large bowl, combine ground chicken, gochujang, soy sauce, garlic powder, ginger powder, black pepper, and breadcrumbs. Mix until just combined. Form the mixture into 4 patties.

Heat vegetable oil in a skillet over medium heat. Cook the chicken patties for about 5-6 minutes on each side, or until they reach an internal temperature of 165°F.

While the patties are cooking, prepare the kimchi bacon jam. In a separate skillet, cook the diced bacon over medium heat until crispy. Remove excess grease, leaving about 1 tablespoon in the pan.

Add the chopped kimchi to the skillet with the bacon and sauté for 2-3 minutes. Stir in brown sugar, rice vinegar, and sesame oil. Cook for an additional 2-3 minutes until heated through and slightly caramelized.

To assemble the burgers, place a chicken patty on the bottom half of each bun. Top with a generous spoonful of kimchi bacon jam, lettuce, and sliced cucumbers. Add the top half of the bun and serve.