For best results, mix 2 oz of dry seasoning with 1 # of ground raw chicken. let sit for 1 hour or more. place chicken mixture in a 5 oz ball onto a flat griddle on medium heat. Cook one side for one minute. Flip and press the ball flat to form a patty. Continue to cook while flipping until internal temperature reaches 165 degrees. Top with mozzarella and chipotle maple aioli over arugula, shaved red onions and basil pesto. Serve on a toasted pretzel bun.