Cook the Vegetables: In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the diced red and yellow peppers along with green onions. Season with salt and pepper. Sauté until they start to brown, about 4-5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.

Mix the Chicken Mixture: In a medium bowl, combine the drained chicken, lemon juice, Dijon mustard, mayonnaise, garlic, tarragon, chopped parsley, Creole/Old Bay seasoning, and 1 cup of panko breadcrumbs. Stir until well mixed.

Incorporate Vegetables: Add the sautéed vegetables to the chicken mixture. Mix thoroughly, ensuring that the chicken integrates well with the other ingredients. Taste and adjust the seasonings if necessary.

Add the Egg: Pour in the beaten eggs to bind the mixture. Stir well until evenly distributed.

Form the Cakes: Spread the remaining panko breadcrumbs on a plate. Using a 4 oz ice cream scoop, divide the chicken mixture into portions. Shape each portion into a cake and coat them thoroughly in breadcrumbs, pressing lightly to ensure they stick. Place the formed cakes on a sheet pan or platter.

Chill: Refrigerate the cakes for about 30 minutes to help them hold their shape during cooking.

Heat the Skillet: In a large skillet, heat a drizzle of olive oil over medium-high heat.

Fry the Cakes: Carefully place the chicken cakes in the skillet, cooking for 3-4 minutes on each side depending on their thickness. Fry in batches, adding more oil as necessary. You want them to achieve a beautiful golden-brown color.

Whisk the Sauce: While the cakes are frying, gather your remoulade sauce ingredients. Combine all ingredients in a bowl and mix until smooth. Chill in the refrigerator until right before serving.