• In a medium bowl, mix together all spices. Add in the ground chicken and mix spices through the meat with a spatula. Try not to overmix.
• Refrigerate at least an hour, but overnight for best results.
• Divide in 12 1/4-inch thick patties. Each one is about 2 rounded tablespoons.

TO COOK ON THE STOVETOP

• Spritz a large skillet with cooking spray. Over medium-high heat, sear the patties, about 1-2 minutes per side.
• Add 3 tablespoons of water to the skillet to deglaze. Flip the patties around in the liquid until it is completely absorbed into the meat. This will add color and moisture to the sausage.

TO COOK IN THE AIR FRYER

• Preheat air fryer to 400F. Spritz both sides of the patties with cooking spray, then add in a single layer to the air fryer basket. You'll probably need to cook in batches.
• Cook for 8-10 minutes, flipping halfway through.

TO FREEZE THE SAUSAGE

• Let patties cool completely. Arrange in a single layer on a cookie sheet. Cover with plastic wrap or tin foil.
• Place cookie sheet in freezer until the patties are frozen through, about an hour. Remove frozen patties from cookie sheet and place frozen in a freezer bag.
• Reheat in the microwave for 20-30 seconds, or air fry at 350F for 5-7 minutes.