In a large mixing bowl, gently combine ground chicken, crumbled feta cheese, fresh parsley, and minced garlic. Mix without overworking the meat.

Fold in the diced tomatoes, kalamata olives, diced red onion, breadcrumbs, salt, and pepper until evenly distributed.

Divide the mixture into four equal portions and shape each into a patty approximately ¾-inch thick. Chill in the refrigerator for about 15 minutes.

Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat.

Carefully place the chilled patties in the skillet, ensuring not to overcrowd. Cook for 5-6 minutes on each side.

Remove the patties from the skillet and let them rest for 2 minutes before serving.