Prepare the filling: In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.

Add shredded chicken breast to the skillet along with tomato paste, paprika, cumin, salt, and black pepper. Stir well to combine and cook for 5 minutes.

Remove from heat and fold in cream cheese until fully incorporated. Set aside to cool completely.

Make the dough: In a large saucepan, combine chicken broth, butter, and salt. Bring to a rolling boil over high heat.

Reduce heat to medium-low and add all the flour at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 3-4 minutes.

Transfer dough to a large bowl and let it cool until warm but still pliable, about 10 minutes.

Shape the coxinhas: Lightly oil your hands. Take a golf ball-sized portion of dough and flatten it in your palm to create a small disc.

Place a tablespoon of the chicken filling in the center, then carefully wrap the dough around it, pinching the top to form the characteristic teardrop shape.

Set up breading station: Place beaten eggs in one shallow bowl and breadcrumbs in another.

Dip each coxinha first in the egg wash, ensuring it's fully coated, then roll in breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a deep pot or dutch oven to 350°F (175°C). Use a thermometer to monitor temperature.

Fry coxinhas in batches of 4-5, turning occasionally, until deep golden brown on all sides, about 4-5 minutes per batch.

Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.