Meatballs: Preheat oven to 400℉ (204℃). Line a large baking sheet with parchment paper.
In a large bowl, combine ground chicken, garlic, ginger, green onion, breadcrumbs, egg, coconut aminos, salt and pepper. Form the mixture into bite-size meatballs, about 1½ inches in diameter. Add a little bit of water or light oil on your hands if mixture is too sticky.
Place meatballs on prepared baking sheet. Bake for 15-17 minutes, turning over halfway through to brown the sides.
Glaze: In a 8-10 inch skillet, over medium-high heat, whisk together honey, soy sauce, garlic, gingerroot, olive oil, lime juice, water, cornstarch or flour and red pepper flakes. Bring to a boil and allow it bubble for 3-4 minutes until the sauce thickens. Add the cooked chicken meatballs and stirring gently until all the meatballs are coated with the sauce. Garnish with green onion, sesame seeds, parsley and chives. Serve hot.
