In a large bowl, combine the ground chicken, half of the dried oregano, half of the paprika, half of the grated Parmesan cheese, sea salt to taste, and freshly ground black pepper to taste. Mix thoroughly with clean hands until the mixture is well combined. Shape the mixture into approximately 16 evenly sized meatballs.

Heat the olive oil in a large deep frying pan over medium heat. Add the meatballs (from Step 1) and fry them for about 10 minutes, turning occasionally, until they are golden brown on all sides. Transfer the browned meatballs to a plate and set aside.

In the same pan, add the minced garlic, chopped sun-dried tomatoes, and the remaining dried oregano and paprika. Cook for 2-3 minutes over medium heat, stirring, until the garlic is softened and fragrant.

Add the heavy cream, chicken stock, and the remaining grated Parmesan cheese to the pan with the aromatics. Season generously with sea salt and freshly ground black pepper, then stir to combine. Return the browned meatballs (from Step 2) to the sauce and cook everything together for another 5 minutes, or until the meatballs are cooked through. I like to give the sauce a taste at this point and adjust the seasoning if needed.

Once the meatballs are cooked through, remove the pan from the heat. Sprinkle the fresh basil leaves over the dish and squeeze the lemon juice on top. Give everything a final gentle toss before serving for a lovely fresh finish.