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To a large bowl, add all the ingredients (except the olive oil) and stir to combine.
To a large skillet, add the olive oil, and then add the chicken in heaping 1-tablespoon sized mounds. Flatten as needed until it's in a flatter patty shape. Tip - I use two spoons for the process of scooping and then flattening, but you can figure out what 'system' you like the best.
Fry for about 3 minutes on the first side, flip, and fry for about 3 minutes on the second side. To check for doneness, break open one of the patties and make sure the chicken is cooked through completely. Tip - If your skillet isn't big enough, you may need to fry in batches rather than over-crowding the skillet.
If desired, you can place them on paper towels to blot a bit of the oil, but I don't. I serve them immediately with my dips and sauce* (see below for ideas). Fritters are best hot and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Another serving suggestion is to make sliders with them. I recommend Hawaiian bread slider buns if you go this route.