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In a large bowl, combine the beaten egg with the ground chicken, ground flaxseeds, oil, garlic powder, onion powder, paprika, and salt. Stir with a rubber spatula until fully combined.
Roll the meat mixture into balls or use a cookie scoop to spoon 1 ½ - 2 tablespoons of meatball mixture on a large plate covered with parchment paper. Set aside.
Place half of the buffalo sauce on the bottom of a large dutch oven or slow cooker.
Heat a large non-stick skillet with a few. tablespoons of canola or olive oil over medium heat. Lightly brown the meatballs, about 1-2 minutes on each side, work in batches, and do not overcrowd the pan.
Transfer each batch of browned meatballs into the prepared Dutch oven or slow cooker. Pour the remaining buffalo sauce over the meatballs.
Cover and cook on low in the slow cooker for 6-7 hours or high for 4-5 hours. Or simmer over medium-low heat on the stove until the sauce thickens about 35-40 minutes.
Garnish with fresh chopped parsley and serve.