In a large mixing bowl, combine the ground chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, cream cheese, garlic powder, smoked paprika, salt, and pepper. Use your hands to thoroughly mix all the ingredients until they are evenly combined.

Once mixed, use your hands to form the chicken mixture into small balls, about 1 to 1.5 inches in diameter. Place the shaped poppers on a parchment-lined baking sheet, cover them with plastic wrap and chill in the refrigerator for 15-20 minutes.

Prepare three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with breadcrumbs. Take each chilled popper, roll it in flour to coat evenly, dip it into the egg wash, and then roll it in the breadcrumbs.

In a large heavy-bottomed skillet, heat oil over medium heat until it reaches 350°F (175°C). Carefully add the breaded poppers in batches to avoid overcrowding. Cook each side for about 3-4 minutes, or until golden brown and crispy.

While the poppers cool, prepare your creamy dip by whisking together mayonnaise, sour cream, ranch seasoning, garlic powder, lemon juice, chopped parsley, and red pepper flakes in a bowl. Mix until smooth and creamy.

Arrange the crispy Cheesy Jalapeño Ranch Chicken Poppers on a serving platter and accompany them with the creamy dip in a bowl on the side. Serve warm.