Combine ground chicken, breadcrumbs, egg, paprika, garlic powder, onion powder, salt, and pepper in a large bowl. Mix gently with your hands until just combined - overmixing creates tough meatballs. The mixture should hold together when squeezed but still feel light and airy.

Roll the mixture into golf ball-sized portions, about 1.5 inches across. Slightly wet hands prevent sticking and create smoother surfaces. You should get approximately 16-18 meatballs. Place them on a plate while you heat the pan.

Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully add meatballs without overcrowding. Brown them on all sides, about 6-8 minutes total. They don't need to cook through completely - just develop that beautiful golden crust.

Remove meatballs temporarily and reduce heat to medium. Add diced tomatoes, chicken broth, tomato paste, paprika, and oregano to the same pan. Stir well and let it simmer for 3-4 minutes until slightly thickened.

Return the browned paprika chicken meatballs to the simmering sauce. Cover and cook for 12-15 minutes until meatballs reach 165°F internal temperature. The sauce should coat the back of a spoon, and the meatballs should be tender throughout.