Add the chicken, egg, breadcrumbs, flour, 1 teaspoon of the cayenne powder, 1 teaspoon of the salt, garlic powder and onion powder together until combined.
Form 2-inch balls out of the mixture and set aside on a plate.
Heat the oil in a large skillet over medium heat and cook the meatballs for 7-8 minutes, stirring often so that they cook thoroughly. (You may need to cook them in batches depending on how large your pan is.)
Remove the meatballs from the pan and set aside on a covered plate for later.
Add the butter, garlic and remaining cayenne and salt to the same pan and cook until the garlic becomes fragrant then add 1 cup of the chicken broth and the honey to the pan and whisk to combine.
Bring it to a simmer and let it cook for 2-3 minutes.
Stir the cornstarch into the remaining chicken broth then pour it into the sauce and whisk to combine.
Let it simmer for 5-6 minutes or until it thickens significantly.
Remove the pan from the heat and stir in the meatballs and serve with freshly minced parsley for garnish.
Notes
These hot honey chicken meatballs can be stored in an airtight container in the fridge for up to 3 days.