Make the batter. In a medium bowl, toss rice and chicken with flour. Season with salt, pepper and paprika. Crack the egg into a small bowl and beat. Add the beaten egg into the chicken mixture. Stir to incorporate.
Form the balls. Using a medium sized cookie scoop, scoop batter into the scooper. While the batter is still in the scoop, press 1 cube of cheese into the middle. Scoop the batter into your hands and roll to cover the cheese.
Coat the balls. Place the breadcrumbs into a zip top or paper bag and toss four balls at a time. Shake them to coat. Remove balls from the bag and shake off any excess breadcrumbs.
Fry. Heat oil to 375° F. Once oil is hot, drop the balls, 3 at a time, into the fryer and cook for 5 minutes or until golden brown. Remove to a paper towel lined sheet tray and sprinkle with salt.
