Preheat oven to 350ºF and place the hot dog buns in a quarter sheet pan or baking dish. Use a knife to cut a rectangle into the top of the buns, leaving a little room around the edges. Use a finger to firmly press the centers down to create a bun canoe. Mix the olive oil with the garlic powder and parsley before brushing on the buns.

Bake for 5-6 minutes to toast the buns.

While the buns toast, add the chicken sausage to a skillet over medium-high heat. Brown the sausage for about 5 minutes before adding the chili. Stir everything together and set aside.

Once the buns have toasted, line them with American cheese, followed by the chili dog mixture. Place pieces of the 9th slice of cheese on top in random spots.

Bake for 15-20 minutes. Top with fresh parsley and diced white onion, if desired.