In a large bowl, combine the ground chicken, panko, Parmesan, parsley, onion, celery, garlic, salt, pepper, and paprika. Add the beaten eggs and mix until just combined.
Scoop about 1 tablespoon of the mixture and shape into a small ball or short cylinder. Repeat with the remaining mixture. For best results, chill the shaped croquettes 15–20 minutes.
Preheat the air fryer to 375°F (190°C) for 3–4 minutes.
Lightly spray or brush the basket with oil. Arrange the croquettes in a single layer with space between each, then spritz the tops with oil.
Air fry for 10–12 minutes, flipping halfway, until golden, crispy, and cooked to an internal temperature of 165°F (74°C).
Let rest a few minutes and serve hot with your favorite dipping sauce.