Prepare mozzarella by cutting it into small cubes, approximately one inch each, and set aside.

Crumble the cooked bacon into smaller bits and wrap a piece of bacon around each mozzarella cube completely.

In a bowl, mix ground chicken with garlic powder, onion powder, paprika, salt, black pepper, and half of the buffalo sauce until well combined.

Flatten a handful of chicken mixture in your palm, place the bacon-wrapped mozzarella in the center, and encase it with the chicken into a ball shape.

Roll each bomb in flour, dip in beaten eggs, then coat with breadcrumbs.

Heat oil to 350°F (175°C) for frying or preheat oven to 400°F (200°C). Cook for 5-6 minutes in oil or 18-20 minutes in the oven until crispy.

Drizzle remaining buffalo sauce over cooked bombs, serve hot.