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Cut chicken into pieces small enough to fit your grinder and freeze for an hour.
Run partial frozen chicken and ice cold butter through ¼" plate (If using pre-ground chicken, add room temp butter to spice mix)
Combine ground chicken and butter with salt, black pepper, sage, thyme, paprika, cayenne pepper, syrup, garlic powder, onion powder, crushed red pepper flakes and worcestershire
Mix all ingredients until well combined
Place sausage in fridge for an hour to cool up and meld the flavors
Form into patties or stuff into links - #22-26 lamb casings
Store in freezer for long term or in fridge for 1 week
Cook in a skillet with olive oil or melted butter over medium heat until golden brown and cooked through