Remove from heat and let it cool. The sauce will thicken further as it cools; if it becomes too thick, add a teaspoon of water at a time until it reaches the desired consistency.

In a large mixing bowl, whisk together olive oil, minced garlic, chives, salt, onion powder, pepper, smoked paprika, and beaten eggs.

Add the ground chicken, panko breadcrumbs, and Parmesan cheese. Mix gently with your hands until combined, being careful not to overmix.

Preheat your air fryer to 400°F.

Using a cookie scoop or your hands, shape the meat mixture into meatballs, each about 2 inches in diameter.

Spray the air fryer basket with nonstick cooking spray (olive oil or avocado oil recommended). Place the meatballs in a single layer. Depending on the size of your air fryer, you may need to cook in batches.

Spray the meatballs with additional nonstick spray and air fry at 400°F for 10 minutes. After 10 minutes, flip the meatballs using tongs, spray them with more oil, and air fry for an additional 5-7 minutes.

Check for doneness using an instant-read thermometer. The meatballs are done when they reach an internal temperature of 165°F.

Once cooked, dip each meatball into the firecracker sauce and return it to the air fryer basket. Repeat for all meatballs.

Air fry for an additional 2 minutes to set the glaze.

Remove and serve, garnished with parsley, if desired.