Place 20 oz chicken breasts in the food processor. Give it several pulses, then scrape the sides. Repeat until there are no large bits.
Transfer the meat into a large bowl and combine it with 1/4 cup panko, 1 medium egg, 2 tbsp flour, 2 tbsp parsley, 1 tbsp olive oil, 1 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp pepper, and 1/4 tsp salt.
Separate the meat mixture into 16 equal parts and shape each part into a ball. If things become a bit sticky, wet your hands with some water.
Shape a large sheet of foil into a baking dish by folding up the edges, then place it into the frying basket. Gently put the meatballs you’ve shaped into it and cook at 400 °F for 10 minutes.
Meanwhile, make the sauce by combining 1/4 cup chicken broth, 2 tbsp ketchup, 1 1/2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sriracha, 2 tsp brown sugar, 1 tsp lemon juice, 1 tsp cornstarch, and 1/2 tsp red pepper flakes.
Pour this sauce onto the cooked meatballs and cook at 400 °F for 2 minutes or until it thickens.
When it’s done, gently toss to coat the meatballs nicely. Sprinkle chopped parsley on top and serve with 3 1/2 cups of cooked rice.