Preheat oven to 350 degrees. Grease a baking sheet and set aside.

In medium bowl, add the ground chicken, pork rinds, fresh ginger, green onions, coconut aminos or tamari, sesame oil, and egg and, with your hands, mix until fully blended. Shape into about 30 1-inch meatballs, placing them onto cookie sheet.

Bake 20 minutes until lightly golden brown.

In a large cold skillet, add the coconut aminos or tamari, maple syrup, water, and tapioca and whisk thoroughly until the tapioca flour is dissolved. Turn the stove onto medium high and add the rest of the ingredients.

Add in the meatballs and let simmer for 5 to 6 minutes or until the sauce thickens.