In a large mixing bowl, combine 1 pound ground chicken, 1 egg, 1/2 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 tablespoon minced fresh basil, 1/2 teaspoon salt, and black pepper to taste. Mix until just combined.

Roll mixture into approximately 30 small balls and place on a baking sheet.

Heat a layer of avocado oil in a large skillet over medium heat. Add rolled meatballs to skillet and cook until browned on all sides, about 5 minutes total. Transfer to a plate.

Move skillet to cool stovetop burner and let cool slightly, then wipe out to remove extra oil and any burned bits. Return to stove and add 1 tablespoon butter. Let melt, then add 2 to 3 minced garlic cloves. Stir constantly for 30 seconds.

Add 1/3 cup chicken broth and deglaze pan. Bring to simmer and reduce heat, then simmer 1 to 2 minutes or until broth is slightly reduced.

Remove skillet from heat and add 1/2 cup heavy cream. Whisk gently to incorporate heavy cream into chicken broth. Once liquids are blended, sprinkle 1/3 cup grated Parmesan into mixture and stir gently until cheese has melted.

Return skillet to hot burner and continue stirring sauce mixture for 1 minute, while skillet returns to temperature. Add 3/4 cup sun-dried tomatoes, 1/2 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes to cream sauce. Stir gently to incorporate ingredients. Taste sauce and adjust salt, pepper, oregano, and red pepper flakes as desired.

Bring sauce to constant slow simmer over medium-low heat, stirring occasionally. Once sauce is simmering, return meatballs to skillet. Turn to coat all sides in sauce, then simmer 3 to 4 minutes until sauce is slightly thickened and meatballs are cooked through.

Transfer chicken meatballs to serving plates. Top with remaining sauce from skillet and garnish with chiffonaded fresh basil. Serve immediately with desired sides.