Preheat the oven to 190°C (fan 170°C) / 375°F / Gas Mark 5.

In a large mixing bowl, combine the ground chicken with paprika, oregano, thyme, garlic powder, onion powder, and salt. Mix thoroughly until the seasonings are evenly distributed. Shape the mixture into 20 uniform meatballs.

Lightly coat a deep casserole dish with cooking spray and place it over medium heat. Working in batches, brown the meatballs, allowing them to develop a golden crust. To ensure even browning, gently shake the pan while cooking. Once done, transfer the meatballs to a plate and set them aside.

In the same casserole pan, add the chopped bacon and cook until crisp and golden. Using a slotted spoon, remove the bacon and set it aside, leaving the rendered fat in the pan.

To the remaining bacon fat, add the diced onion, crushed garlic, celery, and carrots. Sauté for 4-5 minutes until softened and fragrant. Pour in the white wine, stirring vigorously to deglaze the pan and loosen any caramelized bits from the bottom.

Once the wine has reduced slightly, stir in the diced bell peppers, fresh thyme, bay leaves, white beans, reserved meatballs, cooked bacon, tomato paste, and chicken broth. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry, then pour it into the pan. Stir everything together until well combined.

Bring the mixture to a gentle simmer, cover the pan with a lid, and transfer it to the preheated oven. Bake for 35-40 minutes until the flavors meld and the sauce thickens slightly.

Remove from the oven, taste, and adjust seasoning with salt and black pepper. Sprinkle with freshly chopped parsley for a final burst of color and flavor. Serve hot and enjoy!