Start by placing your chicken breasts between two sheets of plastic wrap or inside a zip-lock bag. Use a meat mallet or rolling pin to pound them to an even 1/4-inch thickness.

Mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Drizzle olive oil over both sides of each chicken breast, then rub the spice mixture evenly across both sides. Let sit for at least 5 minutes.

In a medium bowl, combine the softened cream cheese, shredded mozzarella, minced garlic, fresh chives, red pepper flakes (if using), and a pinch of salt and pepper. Mix until smooth.

Taste the filling and adjust the seasoning as needed.

Lay each pounded chicken breast flat and spoon about 2 tablespoons of the cream cheese filling onto the center. Spread slightly but keep it away from the edges.

Roll each chicken breast tightly, tucking in the sides as you go, and use toothpicks to pin the seam shut.

Refrigerate the rolled chicken for 10 minutes.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a clean bowl, beat the egg whites until stiff peaks form, then fold in grated Parmesan, Italian seasoning, garlic powder, and black pepper.

Generously coat each chicken bomb with the Parmesan cloud mixture and place them on the prepared baking sheet.

Bake for 22 to 25 minutes, checking for golden brown color and an internal temperature of 165°F.

Let rest for 5 minutes before serving, removing toothpicks.