Slice the tomatoes, shred the lettuce, grab the pickles, and set aside the burger sauce. This makes the assembly quick.

Pat the ground chicken dry with a paper towel. Divide into 2-ounce portions and shape gently into loose balls. Season each with a pinch of salt and pepper.

Spread mayo on the buns (optional). Heat a skillet over medium-high heat, add a bit of oil, and toast the buns until golden brown—about 1–2 minutes. Set aside.

Place each chicken ball in the skillet. Cover with parchment paper and press down with a spatula to flatten to about ¼-inch thick. Sprinkle with salt and pepper.

Cook each patty for 2–3 minutes until browned, then flip. Add cheese to half and cook for another 1–1½ minutes. Stack a plain patty on top of a cheesy one.

Place the stacked patties on the toasted buns. Add lettuce, tomato, pickles, and sauce (if using). Serve immediately while hot.