Pre-heat oven to 375°F.

Heat a skillet over medium heat with about a teaspoon or two of avocado oil, sauté onions and garlic until onions become translucent.

In a small bowl, mix coconut aminos, ginger, orange juice, fish sauce, orange zest and arrowroot starch. Combine until sauce slightly thickens.

Place chicken, onions, almond flour, salt and pepper into a mixing bowl and add coconut aminos mixture. Mix until well combined.

Form one inch size meatballs. You should get around 14-16 meatballs.

In the same skillet, crank the heat up to high with a bit more avocado oil and sear all sides of the meatballs for about 2-3 minutes. (Pro-tip: fry a bit of the chicken mixture before forming meatballs to check for seasoning)

Transfer meatballs to a parchment lined baking sheet and bake for an additional 10-12 minutes or until juices are clear.