Consolidate chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; beat until meat is coarsely slashed into 1/4-to 1/2-inch pieces. Don't over measure.
Move chicken blend to a bowl. Add mozzarella cheddar, mayonnaise, egg, and green onions; blend to join. Sprinkle protein powder on top and combine as one until uniformly consolidated. Put in a safe spot for flavors to mix, 20 to 30 minutes; the blend will be wet.
Preheat 1 tablespoon olive oil in a skillet over medium-high warmth. Utilize a 1/4-cup estimating cup to scoop 4 marginally stacking parcels into the skillet. Press down on each squander somewhat to shape a little patty. Cook until not, at this point pink in the middle and squanders are brilliant earthy colored, 3 to 4 minutes for every side. A moment read thermometer embedded into the middle should peruse at any rate 165 degrees F (74 degrees C).
Eliminate squanders and channel on a paper towel-lined plate; keep warm. Rehash with staying 1 tablespoon olive oil and chicken combination. Serve right away.