1. Prepare the Meatball Mixture:
* In a small bowl, combine the Panko breadcrumbs and milk (or buttermilk). Let it sit for 5-10 minutes to allow the breadcrumbs to absorb the liquid. This helps keep the meatballs moist.
* In a large mixing bowl, add the ground chicken.
* Add the soaked breadcrumb mixture, lightly beaten egg, finely chopped onion (or onion powder), minced garlic (or garlic powder), 1 teaspoon smoked paprika, salt, black pepper, and 2 tablespoons of BBQ sauce to the ground chicken.
* Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.

2. Shape the Meatballs:
* Lightly wet your hands with water or oil to prevent the mixture from sticking.
* Roll the chicken mixture into uniform meatballs, about 1 to 1.5 inches in diameter (golf ball size or slightly smaller). You should get around 24-30 meatballs.
* Place the formed meatballs on a baking sheet lined with parchment paper (if baking) or a clean plate.

3. Cook the Meatballs (Choose Your Method):

*   **Option 1: Baking (Recommended for ease and less mess):**
    *   Preheat your oven to 400°F (200°C).
    *   Arrange the meatballs in a single layer on a parchment-lined baking sheet.
    *   Bake for 15-20 minutes, or until they are lightly browned and cooked through (internal temperature of 165°F or 74°C).

*   **Option 2: Pan-Frying (For extra browning and sizzle initially):**
    *   Heat 1 tablespoon of olive oil in a large skillet (cast iron works well for even heat and sizzle) over medium-high heat.
    *   Carefully place the meatballs in the hot skillet in a single layer, being sure not to overcrowd the pan (work in batches if necessary).
    *   Sear the meatballs for 2-3 minutes per side, until nicely browned all over. They may not be fully cooked through at this stage.

4. Prepare the Sizzling BBQ Sauce:
* While the meatballs are cooking (or just before they finish), prepare the BBQ sauce glaze.
* In a medium saucepan (or in the same skillet if you pan-fried and removed the meatballs), combine 1.5 cups of BBQ sauce, optional brown sugar/honey, apple cider vinegar (or Worcestershire sauce), optional smoked paprika, optional garlic powder, and optional red pepper flakes.
* Whisk together and bring to a gentle simmer over medium-low heat. Cook for 3-5 minutes, stirring occasionally, until the sauce is slightly thickened and the flavors have melded.

5. Glaze and Sizzle the Meatballs:
* If you baked the meatballs: Once cooked, transfer the baked meatballs directly into the saucepan with the simmering BBQ sauce. Gently toss to coat all the meatballs thoroughly. Let them simmer in the sauce for 5-7 minutes, allowing the glaze to thicken and caramelize slightly, and ensuring the meatballs are heated through and absorb the sauce.
* If you pan-fried the meatballs: If they aren’t fully cooked, reduce the heat under the skillet, pour the BBQ sauce mixture over the browned meatballs in the skillet. Gently toss to coat. Cover and simmer for 5-10 minutes, or until the meatballs are cooked through and the sauce has thickened. Uncover for the last few minutes to let the sauce caramelize.
* To achieve extra “sizzle” for serving (optional): If you cooked them in an oven-safe skillet or transferred them to one, you can place the sauced meatballs under the broiler for 1-3 minutes (watch VERY carefully to prevent burning) to get a nice caramelized char on top. Alternatively, serve them directly from a hot cast iron skillet where they will continue to sizzle at the table.

6. Serve:
* Carefully transfer the Sizzling BBQ Chicken Meatballs to a serving platter or individual plates.
* Garnish with fresh chopped parsley, cilantro, sliced green onions, or toasted sesame seeds, if desired.
* Serve immediately while hot and sizzling!