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Preheat the oven to 240°C (475°F) (220°C/425°F) fan-forced.
Add all the patty ingredients to a large bowl. Gently combine using clean hands until just incorporated.
Divide the mixture into five equal portions and shape into patties about 1.5 cm (½ inch) thick.
Combine the breadcrumbs, parmesan, paprika, garlic powder and salt on a large sheet of baking (parchment) paper.
Press each patty gently into the crumb mixture. Lift the sides of the baking paper to bring the crumbs back towards the centre and press them over the patties until well coated.
Generously spray the base of a large, unlined metal baking tray with olive oil. Add the crumbed chicken patties, then generously spray the tops with olive oil. Bake for 18–20 minutes, or until golden, crisp and cooked through.
Arrange the buns on a baking tray, cut-side up, and toast in the oven for 2–3 minutes or until golden and toasty.
Spread the brioche buns with mayonnaise. Add a generous handful of finely shredded lettuce, followed by the crispy chicken patties. Add the bun tops and serve immediately.