In a large mixing bowl, combine the ground chicken, salt, black pepper, maple syrup, Dijon mustard, garlic powder, and paprika. Mix gently until combined.

Divide the mixture into four equal portions and form into patties about ¾ inch thick, making an indent in the center with your thumb.

Preheat your grill or skillet over medium heat. Oil the surface lightly, place the patties on the grill and cook for 5-6 minutes per side, until golden brown and reaching an internal temperature of 165°F.

In the last minute of cooking, place a slice of Swiss cheese on each patty, covering to melt the cheese.

Toast the pretzel buns on the grill or in a toaster until golden brown and crispy.

Assemble the burgers by layering a cheesy patty, sauerkraut, and crispy fried onions on the bottom bun, drizzling with extra maple syrup or Dijon mustard if desired, then topping with the other half of the bun.