Add the barbecue sauce to a large, lidded frying pan, and heat over low heat.
2 cups homemade or store-bought barbecue sauce
In a large bowl, add the panko and milk and stir together to let the milk soak in while you prepare the other ingredients.
½ cup panko or other breadcrumbs, 2 tablespoons milk
Add all of the remaining ingredients to the bowl and use your hands to gently mix it all together.
1 pound ground chicken, 1 egg, 1 clove garlic, minced, 2 tablespoons chopped parsley or cilantro or a combination of the two, ¼ teaspoon salt, ¼ teaspoon oregano, ¼ teaspoon smoked paprika, ⅛ teaspoon chipotle or other chili powder
Use a medium cookie scoop or use a spoon to scoop out about 2 tablespoons of the meatball mixture. Roll it into a ball and place it onto a plate or piece of waxed paper while you form all of the meatballs.
Gently nestle the meatballs into the barbecue sauce, cover the pan, and cook at a simmer for about 15 minutes, turning the meatballs once, until the internal temperature reaches 165°F. You may need to scrape the bottom of the pan if the barbecue sauce starts to stick.
Serve immediately.