Preheat the oven to 375°F (190°C).

In a large mixing bowl, combine ground chicken, Buffalo sauce, shredded cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper.

Unroll the crescent roll dough and separate it into individual triangles.

Spoon a generous amount of the chicken mixture onto the wide end of each triangle.

Roll the dough from the wide end to the point, sealing the filling inside securely.

Place the rolled bombs on a baking sheet lined with parchment paper, leaving space between each one.

Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.

Let the bombs cool for a few minutes before serving.

Serve with extra Buffalo sauce or ranch dressing for dipping, if desired.