Preheat your griddle to medium heat. Place a pot on your griddle or on the stovetop inside and heat the marinara while you're cooking the rest of this, until it is bubbling and hot.

Place the chicken, Italian seasoning, garlic, salt, pepper, garlic powder, 1/2 cup panko, and 1 cup of the shredded parmesan into a bowl. Mix gently to combine.

Put a couple tablespoons of oil down on the griddle.

Split the chicken mixture into four equal portions and form into discs. Coat the discs in the remaining panko on both sides.

Put one disc at a time down on the preheated griddle, cover with parchment paper, and smash with a spatula or burger smasher until they are about 1/4"-1/2" thick. Repeat with the other three discs.

Cook for 2-3 minutes and flip when the bottom is browned. Make sure to flip onto a well-oiled surface of the griddle.

Brown the other side of the patty and top each patty with the 1/4 of the remaining parmesan cheese and a 1/4 cup of shredded mozzarella. Cover with a dome and let melt.

Mix the butter and garlic powder and spread on the interior of all the buns. Place butter-side down on the griddle and let toast.

Place each patty on a toasted bun and serve with a side of marinara for dipping.