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In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (You can also do this overnight instead.)
Heat the olive oil in a large skillet over medium heat. Scoop about ¼ cup of the mixture at a time onto the hot pan and use a spatula to flatten to ¼-to-⅓-inch thickness. Fry for 3-4 minutes per side, until golden brown and cooked through. Drain the fritters on a paper towel lined plate.
Repeat with the remaining chicken mixture, until all your chicken fritters are done.