Add the ground chicken meat to a large mixing bowl.
Heat the olive oil in a non-stick pan over high heat.
Add the leek, onion, and garlic and cook until softened. Turn the heat off and transfer the contents of the pan to the bowl with the ground meat. Scrape the pan with a wooden spoon from all of the olive oil.
Add all of the remaining ingredients for the patties to the bowl as well. Season with salt and pepper. Start to mix everything with your hands.
Add ½ cup water to the mixture gradually. If you find the ground meat getting too loose don't add all of the water. You should have a shapeable ground meat mixture that feels soft and a bit sticky. Mix very well for a few minutes. As the more you mix the better the breadcrumbs absorb the water. 5 minutes should be enough.
Once you are done with mixing, cover the bowl with plastic wrap and place in the fridge while you boil the rice.
Cook the rice according to its package instructions. Add the 2 bay leaves inside its boiling water for extra flavor. Once cooked transfer rice to a strainer and let it sit and drain.
Preheat oven to 230°C / 446°F. If your oven is too strong preheat to 220°C 428°F.
In a small mixing bowl whisk together all of the ingredients for the pan. Add ⅔ cup water and whisk again to combine.
Pour this mixture in a 10 x 15 inch (27 x 39 cm) pan. It should be enough to cover the whole bottom of the pan. If you're using a slightly bigger pan add a little bit more water to cover the pans bottom surface.
Remove the bowl with the ground meat from the fridge. Divide mixture into 10 parts. Roll each one into a ball and then pat it to flatten it into a patty. Place patties in the pan and bake for about 20 minutes.
Flip the patties. By now most water should have drained from the pan. Add plenty of water to cover the bottom of the pan again. Bake for another 20-25 minutes until the patties get deep golden all over on top. Remove pan from oven and cover to keep warm while you finish off the rice.