In a food processor, combine the shallot, garlic, parsley leaves, and chili pepper and pulse until minced. Remove from the processor and rinse out the processor and set aside.
In a large bowl, whisk together the heavy cream and eggs. Add the panko or breadcrumbs and set aside for 10 minutes.
Add the minced aromatics to the bowl of softened panko and season with salt and pepper. Add the ground chicken and season with salt and pepper. Use your hands to combine, being careful not to over-mix. If the mixture seems too dry, add a bit more heavy cream and work it in with your hands. If it feels too wet, add a touch more panko. Be careful not to add too much panko, or else you will end up with chicken bricks.
Form into tablespoon-sized meatballs and set aside. Note: You can fry up a small piece before making the meatballs to taste them first.