In a bowl, combine the ground chicken with the thyme, oregano, coriander, cumin cayenne pepper, 1/4 cup of the parsley, zest of one lemon, salt and pepper. Mix to combine.
With the side of your hand, score the meat in the bottom of the bowl into 4 equal portions. Form each portion into 4 patties, each about 1-inch thick. Using your palm, make a small indentation in the center of each patty to prevent dreaded burger bulge when they cook up.
Preheat a large skillet or grill pan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Sprinkle the patties with a little of the Cavender's Greek Seasoning and cook on each side for 6-7 minutes, or until cooked through.