Preheat oven to 375°F. Pat chicken dry, drizzle with olive oil. Season both sides with smoked paprika, Italian seasoning, salt, pepper, garlic powder, and onion powder. Bake 25-30 minutes in a 9x13 dish until internal temp reaches 165°F. Rest, then shred in a food processor to a fine texture.

Transfer shredded chicken to a bowl and season again with salt, pepper, garlic powder, and onion powder.

Melt 4 tablespoon butter over medium heat. Add ½ cup flour and stir to make a roux, cooking for 2 minutes. Slowly pour in 2 cups milk, whisking constantly. Dissolve the bouillon cube into the mixture, add a pinch of nutmeg, and stir until thick and smooth.

Add seasoned chicken to the white sauce. Stir and cook until the mixture thickens. Transfer to a container, cool, then refrigerate at least 12 hours until firm.

Set up 3 dishes: seasoned flour, beaten eggs (with a splash of water, salt, and pepper), and Italian bread crumbs. Shape the chilled mixture into croquettes. Dredge each one in flour, then egg wash, then bread crumbs.

Heat oil to 350°F. Fry croquettes in batches for 3-4 minutes until golden brown. Drain on paper towels.

Serve immediately with dipping sauce — equal parts mayo and ketchup, or equal parts ranch and ketchup.