In a large bowl, combine ground chicken, panko, beaten egg, garlic powder, onion powder, salt, pepper, and blue cheese crumbles if using. Mix gently with your hands just until combined. Do not overwork the meat or the meatballs will be tough.

Lightly oil your hands and roll the mixture into 20 meatballs, about 1.5 inches in diameter. Place them on a parchment-lined rimmed baking sheet with space between each one.

Bake at 400F for 18-20 minutes, until the meatballs are golden on the outside and register 165F in the center on an instant-read thermometer. Remove from oven and set aside.

While the meatballs bake, melt butter in a large skillet over medium heat. Whisk in hot sauce and honey if using. Simmer for 2-3 minutes until slightly thickened and glossy.

Add the baked meatballs to the skillet with the sauce. Gently toss for 1-2 minutes until every meatball is evenly coated and the sauce clings to the surface. Transfer to a serving platter.

Serve hot with celery sticks and blue cheese dressing on the side for dipping. The contrast of cool, creamy dressing against the spicy meatballs is essential.