In a large mixing bowl, combine the ground chicken, mayonnaise, panko breadcrumbs, fresh basil, chives, lemon zest, and lemon juice. Sprinkle in the kosher salt, black pepper, smoked paprika, garlic powder, and parmesan cheese. Mix everything gently with a spatula until just combined, ensuring not to overmix.

Divide the mixture into four equal portions and shape each portion into a patty about ½ inch thick. Chill the formed patties in the fridge for 15-30 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers.

Place the chilled patties in the hot skillet, cooking for 6 to 8 minutes on one side until golden brown and crispy. Flip and cook for another 6 to 8 minutes. Use a meat thermometer to check for doneness.

Transfer the cooked patties to a plate and let them rest for 3 to 5 minutes before serving.