Begin by heating a skillet over medium heat, then add slices of bacon. Cook them for about 8-10 minutes, or until they are crispy and golden. Remove and let drain on paper towels.

While the bacon is cooking, slice the jalapeños and red onion into thin, even slices.

In a large bowl, mix the ground chicken with garlic powder, onion powder, smoked paprika, Worcestershire sauce, kosher salt, and black pepper until just combined.

Divide the chicken mixture into four equal portions. Roll each into a ball, then flatten into a 1/2-inch thick patty. Press jalapeños and red onion into the tops.

In the same skillet, heat a drizzle of avocado oil over medium-high heat until it shimmers.

Place the patties jalapeño-side down in the hot skillet and cook undisturbed for about 4 minutes. Flip and cook for another 2-3 minutes. Add a slice of Havarti cheese on top and let it melt.

Toast the brioche buns in a separate skillet or under the broiler for 1-2 minutes until golden brown.

Assemble the burger by spreading garlic aioli on the bottom half of each bun, adding the patty with cheese, crispy bacon, and a piece of butter lettuce on top.