In a large bowl, combine the ground chicken, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently to avoid overworking the mixture.

Divide the chicken mixture into four equal portions and roll each into a ball, slightly larger than the desired final patty size.

Preheat a large skillet over medium-high heat and add a thin layer of oil.

Carefully place the chicken balls into the hot skillet, ensuring space between them.

Using a spatula, firmly press down on each chicken ball to flatten it into a patty, about ½ inch thick. Cook for 3-4 minutes until golden brown.

Flip each patty and cook for another 3-4 minutes, adding cheese if desired during the last minute of cooking.

In the last minute, toast the hamburger buns in a separate pan until golden brown.

Assemble the burgers by placing the cooked patties on the bottom half of a toasted bun and adding fresh toppings.

Serve your burgers immediately while they're hot for the best flavor and texture.