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In a large bowl, combine the ground chicken, garlic powder, onion powder, dried dill, salt, and black pepper. Mix just until combined, then divide the mixture into four equal portions and gently form each portion into a ball.
Prepare the slaw by whisking together the Greek yogurt, avocado oil mayonnaise, pickle juice, onion powder, garlic powder, dried dill, salt, and black pepper in a large bowl.
Add the green onions, cilantro, chopped pickles, and coleslaw mix. Toss until everything is evenly coated, then refrigerate while you cook the burgers.
Heat the olive oil in a large cast-iron skillet or griddle over medium-high heat. Make sure the cooking surface is very hot before adding the chicken.
Place the chicken balls in the skillet and immediately smash them into thin patties using a burger press or sturdy spatula.
Cook for 3–4 minutes without moving them, or until the bottoms are deeply browned and release easily from the skillet.
Flip the burgers and top each one with a slice of pepper jack cheese. Cook for another 2–3 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese has melted.
Lightly toast the burger buns if desired.
Assemble each burger with a generous scoop of creamy dill pickle slaw, a cheesy chicken smash burger, and extra sliced dill pickles. Serve immediately and enjoy!