Remove the skin from the chicken thighs, and chop into small pieces. Cut the chicken meat into 2-inch cubes.
In a large mixing bowl, add the chicken meat, skin, and all the spices.
Mix until thoroughly combined.
Run the seasoned meat pieces through your grinder.
Run the ground meat through the machine again to further emulsify the mixture.
Shape into 10 equal-sized patties.
Cook the sausage patties. Heat a large skillet over medium-high heat.
When the pan is hot, working with one patty at a time, add a patty to the pan. Press the patty to about 3/4-inch thickness using a burger press.
Sear for 1 to 2 minutes, then flip. Sear for another 1 to 2 minutes, until cooked. Repeat for the remaining patties.
Assemble the sausage muffins. Fork-split or slice each muffin into half.
Toast in an toaster oven, or an air fryer at 180 degrees C, until lightly browned and crispy, 3 to 5 minutes.
Working with one muffin at a time, on the bottom half of the muffin, place a slice each of the American and Monterey Jack cheeses, and a cooked sausage patty. Top with the remaining half of the muffin. Repeat for the remaining muffins.