In a medium bowl, add the ground chicken, cottage cheese, salt, black pepper, paprika, red pepper flakes, grated parmesan, parsley, and basil, then mix by hand until just combined.

Add the panko breadcrumbs to a separate medium bowl.

Lightly spray your hands with cooking oil spray to prevent sticking, then roll the chicken mixture into 16 meatballs, about 2 tablespoons each.

Roll each meatball in the panko breadcrumbs, pressing gently to coat evenly on all sides, then set aside on a plate.

In a deep, oven-safe sauté pan or casserole dish over medium heat, add enough neutral oil to cover the bottom of the pan and come up about ¼ inch, then heat until shimmering.

Add the meatballs to the pan in a single layer, working in batches if needed, then fry for 3 to 4 minutes per side, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.

Remove the meatballs from the pan and transfer to a wire rack to drain any excess oil, then carefully discard the oil from the pan, leaving behind any browned bits.

In the same pan over medium heat, add the olive oil and butter, then let the butter melt.

Add the minced garlic and Calabrian chili to the pan, then cook for 1 to 2 minutes until fragrant.

Add the marinara sauce, heavy cream, and grated parmesan to the pan, then stir to combine and simmer for 3 to 4 minutes until slightly thickened.

Preheat the broiler to high and position an oven rack in the middle of the oven.

Return the meatballs to the pan, nestling them into the sauce.

Sprinkle the shredded mozzarella and grated parmesan evenly over the meatballs, using as much or as little as you'd like, then transfer the pan to the middle rack and broil for 3 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden in spots, then enjoy!