Preheat oven to 350 degrees.
In a medium size mixing bowl, add ground chicken, 1/2 cup almond flour, 1/4 cup of the Island Teriyaki Sauce, salt and pepper. Mix together until well combined. Using a teaspoon as a scoop, take out a heaping scoop roll into balls. Should make approx. 15 meatballs.
In a large skillet over med heat, add avocado oil and meatballs.
Brown on all sides.
Remove from skillet and place meatballs in a baking dish. I love my pyrex.
Add remaining 1/2 cup Island Teriyaki sauce and stir.
Place in the oven for 5-10 minutes or until they reach an internal temperature of 160 degrees.
Garnish with extra sauce and sesame seeds.