Cook the bacon in a large skillet over medium heat until crispy, approximately 8-10 minutes. Transfer to a paper towel-lined plate to drain excess fat.

Slice the red onion into thin rings and chop the jalapeño, removing seeds. Set aside.

Mix the ground chicken with garlic powder, onion powder, smoked paprika, Worcestershire sauce, kosher salt, and black pepper in a mixing bowl.

Divide the chicken mixture into four portions, roll into balls, and flatten into ½-inch thick patties.

Press sliced jalapeño and red onion into the top of each patty.

Heat 1 tablespoon of avocado oil in the skillet over medium-high heat. Place each patty jalapeño-side down and cook for about 4 minutes.

Flip the patties and cook for an additional 2-3 minutes. Add a slice of havarti cheese on each patty and cover to melt.

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

Assemble the burgers by spreading garlic aioli or mayonnaise on the bottom half of each bun, adding the patty, bacon, and lettuce.