Prep the chicken: Pat chicken dry and cut into bite-size chunks. Season lightly with salt and pepper.

Make the filling: In a bowl, mix cream cheese, shredded cheddar, minced jalapeños, green onions, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir until smooth and evenly combined.

Form the bites: Flatten a chicken piece slightly with your fingers. Spoon about 1 teaspoon of filling onto the center. Wrap the chicken around the filling, pressing edges together to seal. If pieces are small, pair two pieces around the filling. Place formed bites on a plate. Chill for 15–20 minutes to firm them up.

Set up breading stations: Place flour in one shallow bowl. Beat eggs in a second bowl. Put breadcrumbs in a third bowl. Season the flour and breadcrumbs with a little salt and pepper.

Bread the bites: Working one at a time, roll each stuffed chicken bite in flour, dip in egg, then coat in breadcrumbs. Press gently to help crumbs stick. Return to the plate.

Choose your cooking method: Air fry: Preheat to 390°F (200°C). Mist bites with oil. Air fry 10–14 minutes, turning halfway, until golden and chicken reaches 165°F (74°C).

Bake: Preheat oven to 425°F (220°C). Arrange bites on a parchment-lined sheet and spray with oil. Bake 16–20 minutes, flipping once.

Pan-fry: Heat 1/4 inch of oil in a skillet over medium to medium-high. Fry in batches 3–4 minutes per side until golden and cooked through. Drain on a rack or paper towels.

Rest and serve: Let the bites rest 3–5 minutes so the filling sets slightly. Serve warm with your favorite dip.