Pre-heat the oven to 375' and line a baking sheet with parchment paper Add the ground chicken to a large mixing bowl and season with salt, ground ginger, garlic powder and pepper flakes. Use hands to mix together and fully combineThen scoop out with a cookie dough scoop and roll in hands. Line on the baking sheet. Bake for 15-18 minutes or until completely baked through and remove from the oven
Mix the coconut aminos, honey, garlic, salt and sriracha and combine with a whisk. Add to a sauté pan and bring to a boil, then reduce to simmerLet simmer for 3 minutes, then make the slurry with tapioca starch (mix 1 Tbls tapioca starch with 1 Tbls of water)Add the slurry into the pan and stir, the sauce will thicken fairly quickly. Once it thickens, turn off the heat and stir in the meatballs, completely coating themTop with sliced green onions and sesame seeds and serve!