Place the cooked chicken cubes, eggs, kosher salt, black pepper, garlic powder, and cayenne in your food processor's bowl. Process into a uniform mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Drop the mixture into the hot oil, measuring ¼ cup per patty and fitting 4 patties into the skillet. Gently flatten them to ½-inch thick with the back of a spoon.
Cook the patties until crispy and golden brown, 3-4 minutes per side. Transfer them to a plate and cover them with foil to keep them warm.
Add the remaining olive oil to the skillet and cook the remaining patties. Serve immediately.
Video
Notes
The patties absorb about 3 tablespoons of olive oil, leaving about 1 tablespoon in the skillet. This is reflected in the nutritional info.
You can use rotisserie chicken instead of cooked chicken breast. Remove the skin first - its texture won't work in this recipe.
You can cook the patties in butter or ghee instead of olive oil.
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days or freeze them for up to three months. When counting the four days, consider the time the cooked chicken had already spent in the fridge.
I like to eat the leftovers cold. If you'd like to reheat them, do so gently, covered, in the microwave at 50% power.