In a large mixing bowl, combine the chicken, eggs, bread crumbs, green onion, and spices and herbs. Mix just until well incorporated.
Divide the mixture into 8 portions for full size patties or 32 portions for small patties.
Place enough oil in a skillet to just cover the pan. Heat the oil until shimmering. Add 4 to 8 scoops, depending on their size, to the hot oil, spacing them evenly in the pan.
Flatten the portions with the back of a spatula and cook on one side, about 3 to 6 minutes, depending on the size. Flip the patties, cover, and continue cooking until done, about 3-6 minutes more.
Remove the lid and raise the heat to crisp the bottoms, if needed.
Leftovers are rare in our house, but if you happen to have them then they will keep for 3-4 days in a refrigerator in an airtight container. You can eat them cold (no shame in that) or reheat them gently in the microwave (at 50% power) covered.