Make your Chicken Patties: In a large bowl, combine all ingredients for the chicken burgers (ground chicken, cheese, almond flour, onion, salt, pepper, paprika, garlic, fine thyme, dill, oregano, and chives) so that there is an even distributed.
Divide the mixture into four and shape each portion into a rounded patty portion. Place each portion onto a piece of parchment paper and set them onto a plate in a single layer for 10-15 minutes to chill in the freezer.
Make your Slaw: While the patties are chilling, make your slaw by tossing the cabbage, carrots, spices, mayonnaise, mustard, and lemon juice together in a bowl. Set it in the fridge so that the flavors can meld together.
Cook your Patties: Once the burgers have chilled and are semi-solid (this helps them to stay together while cooking), heat the oil in a pan until hot (but not smoking). Add the patties in, ensuring that they do not touch each other.
Cook on med-high heat for 5-6 minutes on one side and flip once and cook the other side for 4 more minutes (or until a thermometer inserted into the center registers 165°F).
Assemble and Serve: Serve on a soft bun or roll (like my Hawaiian Rolls) topped with your slaw, homemade pickles, or any other topping of your choice. Storage: Store any (cooked) leftover patties in an airtight container in the fridge for up to 4 days. Uncooked patties can be frozen for future use for up to 4 months. Cooked patties should be brought to room temp before being frozen for up to 2 months.Store any leftover slaw in an airtight container in the fridge for up to 5 days.