In a large mixing bowl, combine ground chicken, crumbled feta cheese, finely chopped parsley, minced garlic, and a beaten egg. Mix until ingredients are incorporated, ensuring a tender texture.

Stir in the diced tomatoes, chopped Kalamata olives, diced red onion, and breadcrumbs. Season generously with salt and pepper to taste.

Divide the mixture into four equal portions and shape each into a patty about ¾ inch thick. Refrigerate for 15 minutes.

Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.

Carefully add the chilled patties to the skillet and cook undisturbed for about 5-6 minutes, until golden brown.

Using a spatula, gently flip each patty and cook for another 5-6 minutes until cooked through.

Transfer the patties onto a plate lined with paper towels to absorb excess oil and let them rest for about 2 minutes.