Heat the Olive Oil (1 dash) in a large skillet. Brown the Ground Chicken (1 pound) in it for a few minutes.
Add the Onion (1), Salt (1 pinch), Ground Black Pepper (1 pinch), Basil Pesto (1 tablespoon), Dried Parsley (1/2 teaspoon), Dried Basil (1/2 teaspoon), and Garlic Powder (1/2 teaspoon). Let it all cook together for a few minutes, until the liquid has cooked off and the pan is dry. Set it aside to cool.
Combine the White Rice (3 cup), cooled chicken mixture, Salt (1 pinch), Ground Black Pepper (1 pinch), Basil Pesto (3 tablespoon), Egg (2), and Grated Parmesan Cheese (1 cup). Stir it all together thoroughly until it really sticks together well and almost forms a dough.
Set up a breading line with the All-Purpose Flour (1 1/2 cup) in the first bowl, the Egg (2) whisked together in the second bowl, and the Seasoned Breadcrumbs (1 1/2 cup) in the third bowl, followed by a large plate or platter to hold the breaded arancini.
Make little balls of the rice mixture the size of your palm and put each one through the breading procedure with the flour first, then the eggs, then the breadcrumbs. When you've breaded all of your arancini, set the platter in the fridge for an hour to set.
Once the chilling time is almost up, fill a pot with 4 inches of Canola Oil (to taste) and heat it up over medium-high heat. Set a deep-fry thermometer in to monitor the heat and make sure it gets to and stays around 350 degrees F (175 degrees C).
Fry the arancini in batches of 6, with each batch taking about 3-4 minutes. They should get completely crisp and golden. Transfer them with a slotted spoon to a paper towel-lined plate as you fry them so the grease drains.
Serve hot immediately and enjoy!