1. Add the ground chicken to a large mixing bowl and sprinkle in the kosher salt, black pepper, dried sage, dried thyme, smoked paprika, crushed red pepper flakes, garlic powder, onion powder, and chopped fresh parsley.

2. Gently mix the seasonings into the chicken with your hands or a spatula until everything is evenly distributed, taking care not to over-mix.

3. Pour the pure maple syrup and cold water over the seasoned chicken and fold together until the mixture is well combined and slightly sticky.

4. Lightly oil or dampen your hands, then divide the mixture into 10–12 portions and shape each portion into a small patty about 2 1/2 to 3 inches wide and 1/2 inch thick.

5. Place the patties on a plate or tray; if time allows, chill them in the refrigerator for 15–20 minutes to help them firm up.

6. Heat the olive oil in a large skillet over medium to medium-high heat until shimmering.

7. Arrange the patties in a single layer in the skillet, leaving a little space between each one, and cook for 4–5 minutes on the first side until deeply golden.

8. Flip the patties and cook for another 4–5 minutes, or until the second side is browned and the internal temperature reaches 165°F.

9. Transfer the cooked patties to a plate and let them rest for a few minutes before serving so the juices can redistribute.

10. Serve warm with eggs, pancakes, waffles, or use the patties in breakfast sandwiches, burritos, or breakfast bowls.