Step 1: In a large bowl, combine the shredded chicken, mozzarella cheese, garlic powder, onion powder, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Step 2: Using your hands, roll the mixture into 1.5-inch balls (about 1.5-2 tablespoons each). You should get around 18-20 bombs. Place them on a plate or baking sheet.
Step 3: Set up your breading station: Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
Step 4: Dredge each chicken bomb first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, roll it generously in the panko breadcrumbs, pressing gently to make sure the crumbs adhere well.
Step 5: To cook:

• Pan-Frying: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the bombs in batches for 3-4 minutes per side, or until golden brown and crispy.
• Air Frying: Preheat air fryer to 3750F (1900C). Lightly spray the bombs with cooking spray. Air fry for 10-12 minutes, flipping halfway, until golden and cooked through.
• Baking: Preheat oven to 4000F (2000C). Arrange bombs on a parchment-lined baking sheet. Bake for 18-22 minutes, flipping halfway, until golden and heated through.

Step 6: Remove the cooked chicken mozzarella bombs and place them on a paper towel-lined plate to drain any excess oil (if pan-frying). Serve immediately with your favorite dipping sauce.