In a bowl, combine ground chicken, parsley, garlic powder, onion powder, paprika, pepper, and salt. Mix gently—don’t overwork.
Divide mixture into 8 thin patties. Place cheddar on 4 patties, then top with the remaining patties. Seal edges well to trap the cheese inside.
Heat oil in a skillet over medium heat. Cook patties 5–6 minutes per side, until deeply golden and fully cooked (internal temp 165°F / 74°C).
Let rest 2 minutes so the cheese stays melty. Stack like the photo or serve individually in lettuce wraps.
