In a large mixing bowl, combine ground chicken, maple syrup, dried thyme, dried sage, and fennel seeds. Add salt and pepper to taste and mix thoroughly.

Shape the mixture into small patties, about 1.5 to 2 tablespoons each, and place them on a plate.

In a large skillet, heat olive oil over medium-low heat for about 2 minutes until shimmering.

Carefully place the patties in the skillet, cook for about 5 minutes, flip each patty and cook for another 3-4 minutes until the internal temperature reaches 165°F.

Transfer the cooked patties to paper towels to absorb excess oil. Serve warm or let cool before storing.