Stir together all Ginger Mayonnaise ingredients in a small bowl. Refrigerate until needed.
Combine ground chicken, panko crumbs, egg, green onions, cilantro, garlic, sriracha sauce, salt and pepper in a medium bowl. Getly mix together and then shape into 3 patties.
In a small bowl, stir together teriyaki glaze and brown sugar.
Heat oil in a nonstick skillet over medium-high heat. Add burgers and cook for 4 to 5 minutes per side.
Brush tops of burgers with glaze mixture and flip over. Brush second side with glaze. Flip over and cook for 30 seconds. Remove from heat.
Serve burgers on toasted buns with fresh baby spinach, cucumber slices, red onion, and ginger mayonnaise.