Preheat the oven to 375 degrees Fahrenheit and the deep fryer to 350 degrees Fahrenheit.
Place the ground chicken in a large mixing bowl and add the Jamaican Jerk seasoning, CHA! by Texas Pete® and cilantro and mix. Add the eggs, one egg at a time. Mix until all ingredients are emulsified. Add the breadcrumbs and season with salt and pepper.
Roll the meat mixture by hand into meatballs roughly the size of a golf ball and place them in a lightly greased casserole pan.
Combine the ½ cup of CHA! by Texas Pete® with the ½ cup of water and pour the mixture over the meatballs to cover them and coat them on all sides.
Place a sheet of aluminum foil over the casserole pan and bake the meatballs in the oven for approximately 30 minutes or until fully cooked and an internal temperature of 155 degrees has been reached. Remove them from the oven and place them in the cooler to chill inside the pan of sauce.
Once they are cool, remove the meatballs from the sauce and scrape off any excess sauce from the meatballs.
Set up a breading station starting with the seasoned flour, followed by the whisked eggs and then season the plain breadcrumbs with the tablespoon of Jamaican Jerk seasoning.
Dust the meatballs in the seasoned flour, dip them into the whisked eggs, and finally a nice even coating of the Jamaican spiced breadcrumbs. Be sure to pack the breadcrumbs on tightly.
Fry the meatballs in the deep fryer until they are golden brown and crispy. Drain on paper towels to absorb excess grease.
To assemble, place 2-3 tablespoons of the red bean and rice salad into the center of a small plate and top it with 1 fried meatball and a finishing drizzle of CHA! by Texas Pete® and serve.