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In a bowl, mix together the ground chicken, garlic powder, kosher salt, black pepper, and grated Parmesan until well combined.
Shape the mixture into 4 large meatballs and place them in the freezer for 10 minutes.
Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and lightly grease it.
Take each meatball, coat it in flour, and then flatten it into a thin oval patty about half an inch thick. Place the patties on the prepared baking sheet.
Brush the top of each patty with the beaten egg and evenly sprinkle about 1 ½ tablespoons of breadcrumbs on top. Press the breadcrumbs gently into the patties.
Spray each patty with olive oil spray, then flip them over and repeat the coating process on the other side, ensuring they are generously coated with cooking spray.
Bake the patties in the preheated oven for 8 minutes.
After 8 minutes, flip the patties and spray them again with olive oil. Return them to the oven and bake until they are browned and crispy, which should take an additional 6 to 8 minutes.
For extra browning, you can turn the oven to Broil for 1 minute.
You can serve the patties as they are, or top each one with shredded mozzarella and return them to the oven just until the cheese melts, about 1 minute.
Serve the patties with marinara sauce on the side.