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In a large bowl, combine the ground chicken, garlic powder, onion powder, paprika, red pepper flakes, salt, and black pepper. Mix until just combined, then divide into 4 equal portions and gently shape into burger patties.
In a separate bowl, combine the cabbage, carrots, avocado mayo, Dijon mustard, honey, apple cider vinegar, and red pepper flakes. Toss until evenly coated and refrigerate while the burgers cook.
Heat the olive oil in a large skillet or grill pan over medium heat. Cook the burgers for 5–6 minutes per side, or until the internal temperature reaches 165°F.
During the last minute of cooking, top each burger with a slice of cheese and cover the pan until melted.
Lightly toast the burger buns if desired.
Assemble the burgers by placing a cheesy chicken burger on each bun. Top with the crunchy slaw, sliced dill pickles, and a drizzle of hot honey. Finish with the top bun and serve immediately.