Preheat oven to 400F.
To a large mixing bowl, add ground chicken, garlic, ginger, white parts of the green onion, and salt. Using a spoon, mix to combine.
Rub hands with small amount of avocado oil and form meatballs. Lay meatballs on baking sheet lined with parchment paper.
Transfer to oven and bake 25min - flip halfway.
Meanwhile, to a small saucepan, add garlic, ginger, rice wine vinegar, coconut aminos, sesame oil, orange juice and chili flakes. Set over med-low heat and cook until reduced by half. Stir regularly to avoid burning.
Add arrowroot starch and stir or whisk until dissolved and sauce has thickened. Set aside.
Remove meatballs from oven, brush them with the Orange Sauce and return to oven for 5 more minutes.
Brush meatballs once more, sprinkle with sesame seeds and garnish with the tops of the green onion.
Serve with sweet potato noodles and/or stir-fried veggies.