Preheat your oven to 400 degrees F and line a baking sheet with heavy-duty foil. (I recommend using a wire baking rack on top of the foil if you have one.) Spray the baking rack or foil with cooking spray.
In a large bowl, combine the ground chicken, garlic powder, chili powder, cumin, paprika, salt, and red pepper flakes. Mix well until all the seasonings are evenly incorporated into the chicken.
Form the chicken mixture into balls and place them in a single layer on the prepared baking sheet. Continue making meatballs until all the chicken mixture is used.
Bake the meatballs for 15 minutes. While the meatballs are baking, add the honey and cider vinegar to a small bowl and mix well.
After 15 minutes, brush the honey mixture onto each meatball, coating them generously until all of the glaze has been used. Place the meatballs back in the oven for another 10-15 minutes until the chicken is cooked through.
Dipping Sauce
Combine the ranch dressing, buffalo sauce, and honey. Mix well and refrigerate until ready to use.
Remove the meatballs from the oven and transfer to a serving platter. Serve with the bowl dipping sauce and enjoy!
Video
Notes
I use a cookie scoop to portion my meatballs. It makes quick work of the task and shapes them evenly.
Nutritional information is for one meatball and one teaspoon of dipping sauce.