Crispy gochujang chicken burgers with kimchi mayo

Name: Crispy Gochujang Chicken Burgers With Kimchi Mayo
Total time: 55 min
Yield: 4
Ingredients: 2 skinless, boneless chicken breasts (about 350–380g in total); ½tsp garlic powder; Salt and freshly ground black pepper, to taste; Neutral oil, for spraying; 4 burger buns, cut in half and lightly toasted; FOR THE COATING; 1 egg, beaten; 75g cornflakes, crushed; 1tsp garlic powder; ½tsp onion powder; ½tsp smoked paprika; ½tsp fine sea salt; Pinch of chilli flakes; FOR THE GLAZE; 4tbsp soy sauce; 1-2tbsp gochujang; 2tbsp honey or maple syrup; 2 garlic cloves, minced; FOR THE CUCUMBER & RADISH PICKLE; 1tbsp rice vinegar; 2tbsp soy sauce; 1tsp sesame seeds; ½tsp chilli flakes; ½ large cucumber, thinly sliced; 5-6 radishes, thinly sliced; FOR THE KIMCHI MAYO; 50g mayonnaise; 50g Greek yogurt; 100g kimchi (liquid drained off), roughly chopped