In a large mixing bowl, combine shredded chicken, cheddar cheese, diced jalapeños, ranch seasoning, and cream cheese. Stir in garlic powder and smoked paprika, seasoning with salt and pepper to taste.

With clean hands, grab a small amount of the filling and form it into 1 to 1.5-inch balls. Chill in the refrigerator for 15-20 minutes.

Prepare three shallow bowls: one for flour, one for beaten egg, and one for breadcrumbs.

Roll each chilled chicken ball in flour, dip in beaten egg, then roll in breadcrumbs. For extra crunch, repeat the egg and breadcrumb steps.

In a frying pan, heat oil to 350°F (175°C). Fry the breaded poppers in batches for 3-4 minutes on each side until golden brown.

In a separate bowl, whisk together mayonnaise, sour cream, ranch dressing, garlic powder, lemon juice, parsley, and red pepper flakes.

Plate the poppers while hot, accompanied by the creamy dip.