Heat oven to 400 degrees.
Bring 2 ½ cups vegetable broth to a boil in a small sauce pan. Add 1 ½ cups rice to the pan. Reduce heat to simmer, cover, and cook for 15 minutes. Stir every 5 minutes or so to prevent sticking.
Once the rice is cooked, fluff with a fork and spread the rice out on a plate or flat surface to cool. Allow the rice to cool for 20 minutes or so.
Place the cooled rice into a large mixing bowl. Add 2 eggs, 1 heaping cup of shredded sharp cheddar cheese (or cheese of choice), ⅛ tsp. salt and pepper, and ¼ cup minced chives. Stir all these ingredients until completely combined.
Whisk 3 eggs in a small bowl.
Pour 1 heaping cup of gluten free plain bread crumbs (or regular breadcrumbs if not gluten free) (can also use either gluten free or regular Panko breadcrumbs if you prefer) to a plate. Add 2 tsp. garlic powder, 1 tsp. smoked paprika, ½ tsp. chili powder, and ⅛ tsp. salt and pepper. Stir with a fork until combined. Use your hands to form balls with the rice mixture (your hands will get messy and sticky). Dip the rice balls into the eggs and then place them onto the plate of bread crumbs (one at a time). Roll the rice balls in the bread crumbs and then place onto a baking sheet sprayed with cooking spray.
Place the baking sheet into the oven and bake for 20-22 minutes or until the outsides are nice and golden. Remove pan from oven when finished baking.