In a bowl, mix softened butter with finely chopped parsley and minced garlic until well combined. Divide this mixture into 12 equal portions and place them on a baking sheet. Freeze for about 20 minutes until solid.
Shape the ground chicken into 12 equal-sized balls. Make a deep well in the center of each ball, insert a piece of the frozen herb butter, and carefully mold the chicken around it to ensure it is completely sealed. Repeat this for all chicken balls.
In a separate bowl, whisk the eggs until they are frothy. In another bowl, combine panko breadcrumbs with paprika, salt, and pepper.
Dip each chicken ball into the beaten eggs, then roll it in the seasoned panko mixture. Return to the egg wash and coat again with breadcrumbs. Arrange the coated balls on a baking tray and freeze them for an additional 10 minutes.
Preheat the air fryer to 400°F (200°C). Place half of the chicken bites in the air fryer basket and lightly mist them with cooking spray.
Cook for 5 minutes, then flip the bites using tongs, spritzing them again with cooking spray. Cook for another 5 minutes. Repeat with the remaining chicken bites.
