Mix the patties. Combine ground chicken with garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Divide into 4 equal balls — don't overwork the meat.

Make the sauce. Whisk together mayo, ketchup, mustard, pickle juice, garlic powder, and cayenne. Refrigerate until ready to use.

Heat your surface. Place a cast iron skillet or flat griddle over high heat. Add oil and let it get very hot — you want it shimmering.

Smash those patties. Place a chicken ball onto the hot surface and immediately press it down firmly with a spatula or burger press. Hold for 10 seconds. You want thin, wide patties with crispy, lacy edges.

Cook. Let the patty cook undisturbed for 3–4 minutes until the edges are deeply browned. Flip, add a slice of American cheese immediately, and cook another 2–3 minutes. Ground chicken must reach an internal temperature of 165°F.

Toast the buns. While patties finish, toast your brioche buns cut-side down in the same pan for 1–2 minutes.

Build your burger. Spread sauce on both bun halves, layer lettuce, tomato, the cheesy patty, pickles, and red onion. Top bun on and serve immediately.