Preheat your oven to high broil, ensuring the rack is positioned in the lower-middle section. Set a timer for approximately 15 minutes.

Grate a yellow onion and combine it with ground chicken, minced garlic, egg, panko breadcrumbs, parmesan cheese, Italian seasoning, chili powder, crushed red pepper flakes, and sweet and smoked paprika. Season with kosher salt and ground black pepper, mixing gently until just combined.

Form the meat mixture into golf ball-sized meatballs, aiming for about fifteen in total, and place them on a clean plate.

Pour vodka sauce into a 9x13-inch baking dish, spreading it evenly. Place an oven-safe wire rack on top.

Arrange the meatballs on the wire rack, lightly spraying them with cooking oil before broiling.

Broil the meatballs for about 8-9 minutes until golden brown, then flip and broil for an additional 2-3 minutes.

Lower the oven temperature to 400°F. Stir the vodka sauce, adjust seasoning, and return the meatballs to the sauce, covering the dish.

Bake the covered dish for about 20 minutes until the internal temperature reaches 165°F.

Remove the cover and add slices of burrata cheese on top of the meatballs, returning the dish to the oven for another 8-10 minutes.

Garnish with fresh basil and parsley before serving warm with pasta or on their own.