In a large bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt and pepper.
Using wet hands (with either water or olive oil), combine everything until the mixture is well blended. Form the mixture into small 1-2 inch meatballs. It will yield about 12-15 balls.
Heat the olive oil in a large non-stick skillet over medium heat. Transfer the meatballs to the pan and cook for 2-3 minutes per side, until they get lightly browned, but not fully cooked
Pour the marinara sauce over the chicken meatballs, reduce the heat to low, and simmer uncovered for 12-15 minutes, turning the meatballs around once.
Toss in cooked spaghetti and serve with fresh basil, if desired.