Heat oven to 350°F. Bake biscuits as directed on can; keep warm.
Meanwhile, finely chop 1/2 cup of the bean sprouts; place in large bowl. Add 1/3 cup of the green onions, ground chicken, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Shape mixture into 8 patties, 3 1/2 inches in diameter.
In 12-inch nonstick skillet, cook patties over medium-high heat 5 to 7 minutes, turning once, until thermometer inserted in center of patties reads 165°F.
In 1-quart saucepan, mix 1/2 cup water and remaining 1/2 cup bean sprouts. Bring to a boil; lower heat, simmer 2 minutes or until sprouts are thoroughly cooked and no longer crisp. Stir in peanut butter and hot chili sauce; cook over medium-low heat, stirring constantly, until thoroughly heated. Remove from heat. Stir in remaining 1/3 cup green onions.
Split biscuits; place burgers on bottom of each biscuit. Spoon 2 tablespoons peanut butter mixture over burgers; top with cabbage and biscuit tops. Serve with remaining peanut butter mixture. Garnish with green onions, if desired.