Preheat your oven to 390°F (200°C) on fan-forced mode or 450°F (225°C) for conventional baking.

In a large mixing bowl, combine the ground chicken with salt, pepper, onion powder, and garlic powder.

With wet hands, divide the seasoned chicken mixture and form it into three balls, then flatten each ball into a patty shape.

To create the crispy coating, pulse the cornflakes and paprika in a blender until finely crushed.

Roll each chicken patty in the cornflake coating, ensuring an even layer adheres.

Arrange the coated patties on a baking sheet lined with parchment paper and lightly spray with olive oil.

Bake for 20-25 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

While the patties are baking, toast the inside of the brioche buns in a skillet over medium heat for 2-3 minutes.

Spread a layer of light mayonnaise on the bottom half of each bun, place a chicken patty, followed by shredded lettuce and more mayo on the top bun.