Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, large eggs, minced garlic, olive oil, seasoned panko crumbs, grated Parmesan, onion powder, kosher salt, black pepper, and paprika. Mix gently until just combined, then shape into meatballs.

Place the meatballs on a parchment-lined baking sheet and bake for 18 minutes, or until lightly browned and cooked through, reaching an internal temperature of 165°F (74°C).

While the meatballs are baking, heat a large oven-proof skillet over medium heat and melt the butter. Add the minced garlic, sundried tomatoes, Italian seasoning, and red pepper flakes. Sauté for about 2 minutes.

Pour in the white cooking wine and let it simmer for approximately 3 minutes, or until reduced by half. Slowly stir in the chicken broth, followed by the heavy cream, whisking continuously until smooth.

Carefully add the crispy meatballs to the creamy sauce in the skillet. Gently stir to coat each meatball thoroughly. Transfer the skillet to the oven and bake for an additional 10 minutes.

Remove from the oven and serve with pasta, rice, or mashed potatoes to enjoy the creamy sauce.