Cut the mozzarella into 1-inch cubes. Wrap each cube completely with a piece of cooked bacon, pressing firmly so it holds together around the cheese.

In a mixing bowl, combine ground chicken, garlic powder, onion powder, paprika, salt, black pepper, and 1/4 cup of the buffalo sauce. Mix until fully combined without overmixing.

Flatten a handful of chicken mixture in your palm. Place a bacon-wrapped mozzarella cube in the center. Fold the chicken up and around it, rolling into a smooth tight ball with no gaps.

Set up three bowls: one with flour, one with beaten eggs, one with breadcrumbs. Roll each bomb in flour, dip in egg, then coat thoroughly with breadcrumbs. Press gently to adhere.

For frying: heat oil in a deep pan to 350 degrees F (175 degrees C). Fry bombs for 5 to 6 minutes, turning occasionally, until deep golden brown. Verify internal chicken temperature reaches 165 degrees F. For baking: preheat oven to 400 degrees F and bake on a lined sheet for 18 to 20 minutes until golden and cooked through.

Drizzle remaining 1/4 cup buffalo sauce over the cooked bombs and serve immediately while hot and melty.