• Place the ground chicken, maple syrup, and olive oil in a medium bowl and mix lightly. Combine the spices in a separate small bowl and pour them over the top of the chicken mixture. Mix well until the spices are well incorporated.

For Sausage Patties

• Form the meat mixture into 8 equal sized balls and flatten them to ¼-inch thick patties, shaping them into nice round circles. Place them on a foil-lined baking sheet, cover with plastic wrap and refrigerate until ready to cook. Can be refrigerated overnight or cooked immediately.
• Place a 12-inch nonstick skillet over MEDIUM heat and coat it generously with nonstick cooking spray. Add the patties, leaving a little space in between each one (all 8 should fit in a 12-inch pan). Spray the tops with additional nonstick cooking spray and allow them to cook until well browned on the bottom, about 4 to 5 minutes. Flip and lightly press them down with a spatula (they’ll have bulked up a bit and should end up being no more than ½-inch thick). Continue to cook for an additional 3 to 4 minutes, or until browned on the bottoms and cooked through to an internal temperature of at least 165 degrees F.

For Crumbled Sausage

• Coat a 12-inch nonstick skillet with nonstick cooking spray and place it over MEDIUM heat. Add the chicken sausage mixture and use a wooden spoon or spatula to press it down across the bottom of the pan. Let it cook for a couple of minutes, undisturbed, then begin to press into it and stir it to break it up into chunks. Continue to cook, breaking it up into large crumbles, about 4 minutes or until cooked through