In a large bowl, combine ground chicken, caramelized onions, chopped black kalamata olives, fresh sage, and Hungarian paprika.

Mix the ingredients thoroughly with your hands until evenly distributed.

Divide the chicken mixture into 4 equal portions.

Shape each portion into a patty about 3/4 to 1 inch thick.

Gently handle the patties to avoid overworking the meat.

Prepare a grill to medium-high heat, waiting 15-20 minutes until the coals are glowing red.

Clean the grill grate with a wire brush and brush with oil.

Ensure the coals are covered with pale gray ash, indicating readiness for grilling.

Season both sides of the chicken burgers with kosher salt and freshly ground black pepper.

Grill the burgers for about 5 minutes per side for medium-rare or 6 minutes per side for medium.

Alternatively, heat a cast iron skillet over high heat.

Cook the burgers in the dry skillet for 8-10 minutes per side for medium-rare or 10-12 minutes per side for medium.

Serve the burgers on buns or a platter with additional caramelized onions.