Prepare the filling by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing until softened and fragrant, about 3 minutes. Add the shredded chicken breast and season with salt, black pepper, and paprika. Cook for 5 minutes, stirring occasionally.

Remove from heat and stir in the cream cheese and chopped parsley until well combined. Let the filling cool completely, then refrigerate for at least 30 minutes to firm up.

Make the dough by bringing 2 cups of chicken broth to a boil in a saucepan. Add butter and salt, then reduce heat to low. Gradually add the flour all at once, stirring vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball, about 3-4 minutes.

Transfer the dough to a lightly floured surface and knead for 2 minutes until smooth. Cover with a damp cloth and let rest for 10 minutes.

Divide the dough into 12 equal portions. Take one portion and flatten it into a circle about 4 inches in diameter. Place 2 tablespoons of filling in the center, then carefully shape the dough around it, forming a teardrop shape and pinching the seams to seal completely. Repeat with remaining dough and filling.

Set up a breading station with three shallow bowls: one with beaten eggs, one with breadcrumbs. Dip each coxinha first in the egg, then roll in breadcrumbs to coat completely.

Heat vegetable oil in a deep pot to 350°F. Fry the coxinhas in batches of 3-4 at a time for 4-5 minutes, turning occasionally, until golden brown on all sides.

Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.