In a large mixing bowl, combine the shredded chicken, diced bell peppers, diced onions, breadcrumbs, ¼ cup mayonnaise, and the two eggs.

Sprinkle in the Creole seasoning, minced garlic, chopped fresh herbs, cayenne pepper, salt, and black pepper. Stir everything together until well incorporated.

Divide the chicken mixture into eight equal portions and shape each into a cake, about 4 ounces each.

Heat a large skillet over medium heat and add ¼ cup of oil, allowing it to heat up.

Carefully place each cake in the sizzling oil and fry for about 4 minutes until golden brown. Flip and fry for another 4 minutes.

Whisk together ⅓ cup mayonnaise, Dijon mustard, lemon juice, hot sauce, and minced garlic in a small bowl.

Once the chicken cakes are crispy, remove them from the skillet and serve drizzled with the remoulade sauce.