In a large bowl, stir together 2 tablespoons honey, 2 tablespoons oil, the lime juice, vinegar and hot sauce. Add the cabbage, cucumber, bell pepper, 3/4 cup scallions and the mint; season with salt and pepper.
Preheat the oven to 450 degrees . On a baking sheet, toss the potatoes with 1 tablespoon oil, the five-spice powder, and salt and pepper. Bake until crisp at the edges, 25 minutes.
Meanwhile, in a medium bowl, mix the chicken with the grill seasoning, poppy seeds, lemon peel and remaining 1/2 cup scallions. Form into 4 patties.
In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the chicken patties and cook until the juices run clear, about 6 minutes on each side.
In a small bowl, combine the mustard, lemon juice and remaining 3 tablespoons honey. Set each burger on a roll bottom; top with a lettuce leaf, tomato slice, onion slice and pickles. Slather the bun tops with the honey mustard and cover the burgers. Serve with the slaw and potatoes.