Pat the chicken thighs dry, then toss them with olive oil and kosher salt. Sear on a preheated grill pan over medium-high heat for 5-7 minutes per side until charred and cooked through.

In a small saucepan, simmer the honey, chopped chipotle peppers, ketchup, and apple cider vinegar over medium-low heat until it forms a thick, glossy dark red-orange sauce. Coat the cooked chicken in the glaze.

Whisk 1/4 cup mayonnaise and sugar together in a bowl. Add the shredded green and purple cabbage, tossing until completely coated in the creamy white dressing.

In a separate bowl, combine 1/3 cup mayonnaise, minced garlic, and lemon juice. Stir until it forms a thick, opaque white drizzle.

Lightly toast the bottom halves of the brioche buns. Top each with a piece of glazed chicken, a dollop of crunchy slaw, and a drizzle of the garlic sauce. Brush the top buns with melted butter and gently place them on top to glisten.