1. Preheat the oven to 400 degrees. Add a baking rack to a foil-lined baking sheet, and spray the baking rack with cooking spray.

2. In a large bowl combine the ground chicken, garlic powder, salt, curry powder, and onion powder. Add the egg, Panko, and water and gently mix. Form the meatballs and add them to the baking rack. To help roll the meatballs keep a bowl of warm water near by and occasionally dip your hands in the water. This will help prevent the meatball mix from sticking all over your hands!

4. Bake for 25-27 minutes, internal temp should be 165 degrees.

5. While the meatballs are baking prepare the sauce. In a medium pan over medium heat add the sesame oil then add the onion. Sauté for 4 minutes until the onions are soft, then add the grated garlic and curry powder, stir to coat the garlic and onions in the curry and sauté for an additional minute.

6. Next add the coconut milk, salt, garlic powder, and sugar. Stir to combine, then add the slurry. Raise the heat to a rapid simmer, then reduce heat to low and simmer 10-15 minutes until slightly thickened. You don’t want it to be runny like a soup, you’ll want it thick enough to cover the meatballs.

7. Once the meatballs are cooked, remove the sauce from the heat and add the meatballs to coat them in the curry sauce.

Top with chopped chives then serve with rice, orzo, or mashed potatoes!