In a large mixing bowl, combine ground chicken, olive oil, maple syrup, salt, pepper, fennel seeds, red pepper flakes, smoked paprika, and nutmeg.
Add minced garlic, apple cider vinegar, sage, thyme, rosemary, and parsley to the mixture.
Gently mix the ingredients until just combined, being careful not to overwork the meat.
Let the mixture rest for 15 minutes to allow flavors to meld.
Form the mixture into 12 equal-sized patties, about 2 ounces each, making a small indentation in the center of each patty.
Heat a cast iron skillet over medium-high heat and add a thin layer of olive oil.
Place the patties in the skillet, ensuring they are not overcrowded. Cook for 4–5 minutes on the first side until golden brown.
Flip the patties and cook for another 3–4 minutes, or until the internal temperature reaches
Transfer cooked patties to a plate lined with paper towels to absorb any excess oil.
