Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper and lightly spray with cooking oil.

In a large bowl, combine ground chicken, cream cheese, shredded cheddar, diced jalapeños, ranch seasoning, garlic powder, onion powder, paprika, salt, and pepper.

Use a tablespoon or small cookie scoop to shape the mixture into small balls (about 1.5 inches). Place them on a plate.

Set up three bowls — one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each popper in flour, dip into egg, then coat with breadcrumbs. Press breadcrumbs gently so they stick well.

Place the poppers on the prepared baking sheet. Lightly spray the tops with cooking oil.

Bake for 15–18 minutes, then flip and bake for another 10–12 minutes until golden brown and cooked through.

Let cool for 3–4 minutes, then serve hot with ranch, spicy mayo, or your favorite dip.