Preheat your oven to 400°F (200°C) and prepare a baking pan.

In a large mixing bowl, combine ground chicken, eggs, milk, panko breadcrumbs, salt, parsley, garlic powder, cayenne powder, paprika, onion powder, black pepper, and half of the Parmesan cheese.

Roll the mixture into 25-30 small meatballs and place them on the baking sheet.

Bake the meatballs for 25-30 minutes until cooked and golden brown.

In a large pot, bring water to a boil and cook spaghetti according to package instructions, usually about 8-10 minutes. Drain the pasta.

In a skillet, heat olive oil and butter, add minced garlic and red pepper flakes, and sauté until fragrant.

Add the cooked spaghetti to the skillet with remaining butter and Parmesan cheese, tossing everything together.

Gently incorporate the baked chicken meatballs and serve with fresh lemon juice and parsley.