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In a large bowl, stir together the cheeses, almond flour, eggs, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 tablespoon of olive oil.
Add the ground chicken. Mix just until combined. (Don’t over-mix.)
Divide the chicken into 16 small patties, about ⅜ inch thick. After forming them, place them on a parchment paper lined cutting board and cut the paper into a square around each patty, so you can easily lift them one by one.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat for about 2 minutes, until the oil shimmers. Once hot, add the chicken patties in a single layer. It’s easiest to pick them up with parchment paper and flip over the pan, then quickly peel off the paper. Fry for 3-4 minutes per side, until golden brown and cooked through.
Repeat with the remaining chicken mixture (use the last tablespoon of olive oil here), until all your chicken patties are done.
Let the patties rest for 5-10 minutes before serving.