Chop herbs finely with garlic and mix with olive oil, white wine vinegar, kosher salt, black pepper, cumin, and red pepper flakes to make chimichurri sauce. Refrigerate until needed.

Freeze chicken thighs until firm (about 30 minutes). Chop coarsely by hand or process in a food processor until resembling ground meat.

Mix ground chicken with salt and 1/4 cup chimichurri sauce thoroughly. Form into 4 equal-sized patties and refrigerate for 30 minutes.

Prepare chimichurri mayo by mixing remaining chimichurri sauce with mayonnaise. Refrigerate until needed.

Sprinkle both sides of burger patties with breadcrumbs.

Heat olive oil in a non-stick skillet over medium-high heat. Cook burger patties for 5 minutes per side or until thoroughly cooked (internal temperature: 145-150°F).