Well Made by Kiley

Preheat air fryer to 350F. 
In a large bowl, add the shredded chicken, softened cream cheese, buffalo/hot sauce, mozzarella, greek yogurt, garlic and onion powder. Stir until well combined; set aside.
In a separate large bowl, mix together the self-rising flour, unflavored collagen peptides, and greek yogurt until a dough forms.
Lay the dough out on a floured surface.
Divide the dough into 8 equal-sized pieces.
Flatten each ball of dough out and place ~1 tbsp of the buffalo chicken filling in the middle of each.
Then, place a mozzarella cube on top.
Fold the sides over the filling, pinch them together, and use your hands to shape into a ball.
Brush the egg wash on top of each. Then sprinkle the tops with shredded cheese.
Spray the basket of the air fryer with non-stick cooking spray. Place the buffalo chicken bombs into the air fryer (3-4 at a time).
Air fry at 350F for 8-10 minutes, or until golden brown.
Then, set the oven to broil on high.
Add the unflavored collagen peptides to the bowl with the rest of the buffalo chicken filling. Mix until well combined. Spread the mixture into a small cast iron skillet or baking dish. Sprinkle the top with shredded cheese. Place under the oven broil for 1-2 minutes until the cheese is melted and golden.
Serve the buffalo chicken bombs warm with the buffalo chicken dip.
Enjoy!