Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine ground chicken, slightly beaten eggs, minced garlic, and olive oil. Add seasoned panko crumbs, Parmesan cheese, onion powder, kosher salt, black pepper, and paprika. Mix gently.

Using a 1½-inch scoop, roll portions of the mixture into balls and place them evenly on the prepared baking sheets.

Bake the meatballs for approximately 18 minutes, until browned and cooked through with an internal temperature of 165°F (74°C).

In a deep skillet, melt butter over medium heat and sauté garlic, Italian seasoning, red pepper flakes, and sundried tomatoes for about 2 minutes.

Pour in the white cooking wine, reducing for 2-3 minutes. Then, add chicken broth and heavy cream, whisking until slightly thickened.

Add the baked meatballs to the sauce, gently stirring to coat them evenly. Return the skillet to the oven.

Bake for an additional 10 minutes until the sauce is bubbly.

Garnish with fresh basil leaves and serve immediately over pasta or with crusty bread.