Place chicken into large mixing bowl and add spices, ¼ cup barbecue sauce, and diced cheese. Mix together until just combined and ingredients are evenly distributed. DO NOT OVERMIX!
Divide the meat mixture into 4 equal portions and shape into patties. Place a thumbprint into the middle of each burger, to help prevent shrinkage and even cooking.
Grill burgers for 6-7 minutes per side, or until chicken reaches 160 degrees.
Remove chicken burgers to a plate and baste with additional barbecue sauce. Allow burgers to rest on a plate for 5-10 minutes before serving.
Serve on top of bun (or bunless for low-carb or gluten free) and top burger with 1-2 tsp additional barbecue sauce and ¼ cup coleslaw on each burger.
To smoke chicken burgers: Preheat Smoker to 300 degrees. Add in chips and let smoke for 5 minutes. Smoke burgers for approximately 40 minutes, or until they reach an internal temperature of 160 degrees. Remove burgers and baste with barbecue sauce and tent. Rest for 10 minutes, to reach 165 degrees and then serve.
To Pan-Fry Chicken Burgers: Preheat a cast-iron skillet to medium-high heat. Place prepared patties into the skillet and cook for 5 minutes per the first side and then flip and cook until 160 degrees is reached. Remove burgers and baste with barbecue sauce and tent. Rest for 10 minutes, to reach 165 degrees and then serve.
To Make Your Own Ground Chicken: Cut boneless, skinless chicken breasts (or chicken thighs) into chunks. Place chicken into the food processor with 1 to 2 ice cubes. Pulse a couple of times, until the meat begins to break down. Be careful to not over-process. It should only take 5-6 pulses to make ground chicken at home.