In a large mixing bowl, stir together the ground chicken, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper until just combined. Avoid overmixing to keep the patties tender.

Divide the mixture into 4 equal portions and gently roll each into a loose ball.

Set a large cast-iron skillet or griddle over medium-high heat and add the avocado oil.

Carefully place the chicken balls in the hot skillet, spacing them apart.

Using a sturdy spatula or burger press, firmly smash each ball down to about 1/2 inch thickness. Cook without disturbing for 3 to 4 minutes, until a deep golden crust forms on the bottom.

Flip each patty gently and cook for another 3 to 4 minutes. During the last minute, place a slice of cheese on top of each patty and let it melt.

While the patties cook, toast the hamburger buns on another pan or in the skillet until lightly golden, about 1 to 2 minutes.

Nestle each cheesy patty onto a toasted bun and top with lettuce, tomato slices, and pickles.

Serve immediately while hot and crispy.