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Preheat your waffle maker and lightly spray it with oil.
Beat the egg in a shallow bowl.
Dip 2 small rice paper sheets into the beaten egg until lightly coated, then place them into the waffle maker.
Spread the ground chicken evenly over the rice paper.
Season with the garlic powder, chicken bouillon, salt, and chili powder (if using).
Sprinkle the shredded cheese evenly over the chicken.
Dip the remaining 2 rice paper sheets into the beaten egg and place them on top.
Sprinkle the sesame seeds over the top rice paper.
Close the waffle maker and cook on heat level 4 for 2–3 minutes.
Carefully flip the waffle and cook for another 1–2 minutes, until both sides are golden brown and crispy.
Let it cool for 1–2 minutes to crisp up before serving.
Enjoy while it’s hot for the ultimate crispy bite!