In a mixing bowl, combine the olive oil, garlic, salt, pepper, beaten eggs, smoked paprika, chives and onion powder and mix well.
Add the ground chicken, panko and parmesan cheese, and combine but do NOT overmix.
Make meatballs using 3 tablespoons per meatball. Place in the air fryer basket. The meatballs can be put pretty close, but not squished in. They will shrink slightly when cooked. You may need to cook this in batches.
Spray the meatballs with nonstick cooking spray and place the basket into the airfryer.
Set the airfryer for 400° for 10 minutes. Turn the meatballs and spray again. Fry for an additional 5 to 7 minutes. Check one for doneness.
Remove one meatball at a time and dip in the Firecracker sauce, making sure to coat all sides well. Place back in the basket. Repeat until all have been coated. Fry for 2 more minutes.
Remove and serve with the sauce.
For the Firecracker Sauce:
In a small saucepan, combine the hot sauce, brown sugar, soy sauce, vinegar, garlic powder, and salt.
Cook over medium heat, stirring often, until sauce thickens and gets sticky.
The sauce will thicken more as it cools, so don’t over thicken. If sauce gets too thick, add a teaspoon of water at a time till the right consistency.
Add the red pepper flakes when sauce has thickened and stir in to combine.