Marinate the chicken with paprika, chili flakes, garlic powder, Italian seasoning, onion powder, parsley, salt, lemon juice, and tomato paste. Let it rest for 15-30 minutes.
Heat the oil in a pan and sauté the garlic.
Add the marinated chicken and cook until fully done.
Stir in the onion and bell peppers and cook for a few minutes.
Mix in the cream cheese until the filling is creamy. Let it cool slightly.
Cut each tortilla into 4 pieces. Fold each piece into a cone shape and seal the edge with flour slurry.
Fill each cone with the chicken mixture without overfilling.
Coat each cone in flour, then egg wash, then breadcrumbs, pressing the breadcrumbs gently around the opening. Repeat the egg wash and breadcrumbs for a thicker, crispier coating.
Fry in hot oil until golden brown and crispy.
Cook it hands-free.
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