Mix the dry spices together in a small bowl. Divide the chicken into 4 pieces and generously sprinkle the spices on top of each piece.

Heat a large skillet over medium-high heat before adding the olive oil. Cast iron or stainless steel is ideal for searing the burgers. (Important: Turn the ventilation on high as the spices will create strong aromas and a bit of smoke as they bloom in the oil. Don't stand directly over the pan.)

Once the oil is hot, add the chicken pieces to the skillet spice side down. Season the top side of the chicken, saving about 1/3 of the spices for the sauce.

Use a spatula to press the chicken burgers flat, smash burger style. Let them cook for 2-3 minutes to develop a good sear with lotsa color before flipping.

Flip and cook for another 2-3 minutes until juices run clear and the burgers reach an internal temp of 165F. (I used a 12-inch skillet so if you're using a smaller skillet and have thicker burgers due to lack of pan space, the burgers may take longer to cook through.)

Transfer the cooked burgers to a plate and add the remaining oil/juices to the remaining spices. Add the hot sauce to the spices and stir until thick. Add the sauce to the top of the burgers.

Toast your buns in the skillet, top with pickles, and dig in!