Preheat your oven to 400°F (200°C) while you prepare your baking sheet.

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

Using a 1 1/2-inch scooper, portion the meatball mixture and place each one on the prepared baking sheet, spacing them about 1 inch apart. Bake for approximately 18 minutes or until lightly browned.

Melt butter in a deep skillet over medium heat. Add minced garlic, Italian seasoning, red pepper flakes, and chopped sundried tomatoes; sauté for about 2 minutes.

Pour in white cooking wine and let it simmer for 2-3 minutes, then stir in low-sodium chicken broth, heavy cream, and Parmesan cheese. Cook until the sauce thickens slightly.

Gently place the baked meatballs in the creamy sauce, ensuring they are fully coated. Transfer the skillet back into the oven and bake for an additional 10 minutes.

Remove from the oven, let cool a minute, and serve with pasta, rice, or mashed potatoes. Garnish with fresh basil leaves.