In a small bowl, combine ground chicken, bread crumbs, egg, cajun seasoning, garlic, and parmesan cheese. Stir gently until mixture is just combined. Form into 8 - 10 meatballs.
Heat a large non-stick pan over medium heat and add olive oil. Swirl the oil to coat the bottom of the pan. Add the meatballs to the pan and allow them to sauté on one side for 5 minutes before attempting to turn them. This will help prevent the meatballs from falling apart. Continue to cook the meatballs until browned on all sides. Remove the meatballs from the pan and transfer to a plate.
While the meatballs are cooking, prep the sauce ingredients. Add oil and butter to the same non stick skillet. Sauté onions for about 5 minutes until softened. Add garlic and cook for one minute. Stir in flour and cook for 1-2 minutes. Slowly stir in the chicken stock and continue to stir as the sauce thickens. Add the cajun seasoning, paprika, salt, pepper and the meatballs. Simmer for about 5-7 minutes until the meatballs are cooked through.
Stir in the half & half and heat through. Serve immediately.