In a large mixing bowl, add olive oil, garlic, chives, salt, onion powder, pepper, smoked paprika, and eggs, and whisk well to combine.
Add the ground chicken, panko, and Parmesan cheese and use your hands to combine, being careful not to over mix. Over mixing meatballs can yield meatballs that are tough, instead of tender.
Preheat air fryer to 400°F.
Scoop meat (we like to use a cookie scoop), and form into meatballs, roughly 2 inches in diameter.
Spray the basket of the air fryer with nonstick cooking spray (we like to use an olive oil or avocado oil spray), then add meatballs in a single layer. Depending on the size of your air fryer, you may need to cook in batches.
Spray the meatballs with nonstick spray and air fry at 400°F for 10 minutes. After 10 minutes is up, use tongs to flip meatballs over, spray again with oil spray, then air fry another 5-7 minutes.
Meatballs are done cooking when an instant read thermometer reads 165°F.