In a large bowl, combine panko breadcrumbs and milk, letting it sit for 5 minutes to absorb the liquid.

Add the egg, Parmigiano-Reggiano cheese, garlic powder, onion powder, both sweet and smoked paprika, oregano, black pepper, and salt to the breadcrumb mixture. Mix well.

Gently fold in the ground chicken using a fork or your hands.

With wet hands, form the mixture into 1½-inch balls.

Heat a non-stick pan or Dutch oven over medium heat, add oil and cook meatballs for about 15 minutes, turning occasionally.

While the meatballs cook, melt the butter, honey, hot sauce, and salt in a saucepan over medium-low heat.

Remove meatballs, pour the hot honey glaze over them, and gently toss for even coverage.