1In a large bowl, add 1 pound of ground chicken, 1 egg, ½ cup of gluten free panko, ½ teaspoon of ginger powder, ½ teaspoon of garlic powder, a good shake of salt and pepper, and a splash of coconut aminos (or soy sauce).
2Mix until just combined; be careful not to overmix.
3Form the mixture into balls and place them on a baking sheet lined with parchment paper.
4Bake at 400 degrees for 18–20 minutes.
5Meanwhile, prepare the sauce by whisking together ⅓ cup of coconut aminos, 2 tablespoons of honey, 3–4 tablespoons of rice vinegar, 2 tablespoons of ketchup, a splash of toasted sesame oil, ¼ teaspoon of ginger powder, and 3–4 cloves of freshly minced garlic.
6Heat a skillet over medium heat, pour in the sauce mixture, and bring to a boil.
7Stir until thickened (3–4 minutes).
8Add the cooked meatballs to the skillet and toss to coat.
9Serve the meatballs over Jasmine rice, drizzle with remaining sauce, and top with sesame seeds and green onions.