In a large bowl, combine the ground chicken, maple syrup, kosher salt, dried sage, garlic powder, onion powder, dried thyme, black pepper, and nutmeg using your hands until thoroughly mixed.

Divide the mixture and roll into 12 evenly sized balls using your hands or a cookie scoop.

Heat the extra-virgin olive oil in a large non-stick pan over medium heat.

Place six balls into the hot skillet and gently press them flat into patties using damp fingers to prevent sticking.

Cook the patties for 2 to 3 minutes per side until fully cooked through.

Transfer the cooked patties to a plate and repeat the cooking process with the remaining six balls, adding a splash more oil if necessary.

Transfer the sausages to a serving plate and serve.