In a skillet over medium heat, add chopped bacon and cook for 8-10 minutes until crispy. Transfer to paper towel-lined plate.

Slice the jalapeño and red onion while the bacon is cooking. Set aside.

In a mixing bowl, combine ground chicken with garlic powder, onion powder, smoked paprika, Worcestershire sauce, salt, and black pepper. Mix gently.

Divide the chicken mixture into four equal portions and flatten each into a patty about 1/2 inch thick.

Press sliced jalapeños and red onion rings on top of each patty.

In the same skillet, add avocado oil and heat over medium-high until shimmering.

Cook the patties jalapeño-side down in the hot skillet for about 4 minutes. Flip and cook for an additional 2-3 minutes.

Place a slice of Havarti cheese on each patty and cover the skillet. Let them melt for 1-2 minutes.

Toast the brioche buns in a separate skillet or under the broiler until golden brown.

Spread garlic aioli or mayonnaise on both sides of the toasted buns, then assemble the burgers.