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In a bowl, mix the ground chicken with salt, black pepper, paprika, garlic powder, and olive oil until well combined.
Place the mixture on parchment paper and flatten it into a rectangle about 1 cm thick.
Spread a thin layer of garlic sauce or cream cheese over the surface. Add shredded mozzarella and chopped parsley, leaving a small border around the edges.
Using the parchment paper, roll it tightly into a log. Chill for 15-20 minutes to form up.
Slice the log into thick rounds, about 2.5-3 cm each.
Coat each spiral round in crushed cornflakes or panko, pressing lightly so the coating sticks.
Place the spirals on a parchment-lined baking tray and lightly spray or drizzle with oil.
Bake at 200°C (top/bottom heat) or 190°C fan for 20-25 minutes, until deep golden, crispy, and fully cooked.
Let rest for 3-5 minutes, then drizzle with hot honey and pull one open to reveal the melted cheese.