Cut mozzarella into 1-inch cubes and set aside.
Crumble cooked bacon and wrap generously around each mozzarella cube, fully encasing it.
In a large bowl, combine ground chicken, garlic powder, onion powder, paprika, salt, black pepper, and ¼ cup buffalo sauce. Mix well.
Flatten a handful of chicken mixture in your palm. Place a bacon-wrapped mozzarella cube in the center. Wrap the chicken around it and roll into a firm, smooth ball. Seal any gaps. Repeat to make ~12 bombs.
Set up three bowls: flour, beaten eggs, and breadcrumbs. Roll each bomb in flour, dip in egg, then coat in breadcrumbs. Press breadcrumbs in gently.
Refrigerate coated bombs for at least 20–30 minutes before cooking.
To fry: Heat oil to 350°F. Fry bombs for 5–6 minutes, turning occasionally, until golden brown. Work in batches; don't crowd the pan. To bake: Preheat oven to 400°F. Arrange on a lined baking sheet, spray lightly with cooking oil, and bake 18–20 minutes. Air fryer: 375°F for 12–14 minutes, flipping halfway.
Remove from heat and immediately drizzle with remaining buffalo sauce. Garnish with fresh parsley or chives. Serve hot.
