Preheat oven to 450℉. Lightly brush 2 large sheet pans with some of the oil.
On one of the prepared sheet pans toss tomatoes with 1 tablespoon oil.
In a large bowl combine chicken, ¼ cup Parmesan, oregano, onion and garlic powders, salt, pepper, and pepper flakes. Use your hands to combine until seasonings are well incorporated into chicken, but take care not to overmix.
Divide chicken mixture into 16 pieces, then shape each into a patty and place on the second prepared sheet pan. Lightly brush patties with remaining oil.
Bake chicken patties and tomatoes at the same time until the patties are lightly browned and internal temperature reaches 165℉, about 10 minutes. Tomatoes are done when they have burst, 15-20 minutes.
In a small skillet melt butter. Stir in garlic and let sizzle for 1 minute or until fragrant.
Place bottom halves of rolls on a sheet pan so they are touching. Top each with a chicken patty. Scatter roasted tomatoes over patties, then sprinkle evenly with mozzarella and remaining ¾ cup Parmesan. Place tops of rolls on top. Brush with garlic butter.
Bake until cheese is melted, about 10 minutes. Sprinkle with parsley. Serve warm.