In a large bowl, combine ground chicken, garlic powder, onion powder, smoked paprika, black pepper, salt, red chili flakes, oregano, soy sauce, and olive oil.

Using clean hands or a spatula, mix thoroughly until everything is evenly incorporated. Do not overmix, as this can make the texture dense.

Refrigerate for at least half an hour with the bowl covered.

Chilling allows:

The flavors to develop

The mixture to firm up

Easier shaping into sticks

This step improves both taste and texture.

Transfer the chilled mixture into a piping bag or a zip-top bag with one corner cut off.

Pipe thin, stick-shaped lines onto a parchment-lined baking tray. Leave small gaps between each stick to allow even cooking.

If you don’t have a piping bag, you can roll them by hand into thin logs.

Preheat your oven to 200°C.

Bake for 18–22 minutes or until:

The sticks are firm

Lightly browned on the edges

Internal temperature reaches 75°C

For a crispier finish, broil for the last 2–3 minutes.