Start by combining the ground chicken, breadcrumbs, egg, milk, garlic powder, onion powder, smoked paprika, salt, and pepper in a mixing bowl. Use your hands or a fork to gently mix the ingredients together. Be careful not to overwork the mixture, as this can make the meatballs dense and dry. Aim for a well-combined, soft texture.

Roll the mixture into small, bite-sized balls. Each should be about 1 inch in diameter to ensure even cooking. Place the formed meatballs on a plate or tray as you go. If the mixture becomes sticky, lightly oil your hands for easier handling.

Heat olive oil in a non-stick skillet over medium heat. Place the meatballs in the skillet in a single layer, ensuring space between each to allow even browning. Cook for 6–8 minutes, turning occasionally, until the meatballs are browned on all sides. Don’t worry about cooking them through at this stage, as they’ll finish in the glaze later.

While the meatballs are browning, prepare the hot honey glaze. Melt the butter in a small saucepan over low heat. Whisk in the honey and hot sauce, stirring until the mixture is smooth and slightly thickened. Adjust the heat level by adding more hot sauce if needed.

Once the meatballs are browned, pour the hot honey glaze over them in the skillet. Gently toss the meatballs to coat them evenly. Lower the heat to medium-low, cover the skillet, and simmer for about 8–10 minutes, or until the meatballs are cooked through and the glaze has thickened.