In a large bowl, combine ground chicken, egg, panko breadcrumbs, chopped basil, garlic paste, herbes de Provence, onion powder, smoked paprika, salt, and pepper. Mix gently.

Using a medium-sized scoop, form the meat mixture into golf ball-sized meatballs.

Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for 6-8 minutes. Transfer to a plate.

In the same skillet, sauté shallots until soft, then add garlic paste and sun-dried tomatoes.

Pour in white wine and deglaze the pan, scraping up browned bits. Simmer for 3-4 minutes.

Stir in Dijon mustard, herbes de Provence, red pepper flakes, salt, and pepper. Add chicken broth and bring to simmer.

Lower heat and add coconut milk, stirring until thickened. Simmer for 3-5 minutes.

Return meatballs to the sauce, adding chopped basil and grated Parmesan, and cook for 10-15 minutes.