Place a medium sized skillet (cast iron if you have it) over medium high heat and add the sesame oil. Next add the carrots and onion. Saute until softened, about 3 minutes. Transfer to a medium sized bowl.
To the same bowl, add the ground chicken, egg, almond meal/flour, coconut flour, garlic, ginger, salt and pepper. Stir to combine.
Using the same skillet you cooked the carrot and onion in, add the avocado oil and place over medium high heat. Form the chicken mixture into balls (a little smaller than a golf ball) You can use a melon ball scoop to do this if you have it as the mixture will be very moist. (It makes approximately 12 -15 balls)
Place the balls in the skillet and allow to brown. Once brown, flip them over and brown the other side then transfer them to a plate. Depending on your size skillet, you may need to work in batches. Don’t worry if they are not cooked through completely, they will finish cooking in the sauce.
Next, add the chicken stock and date to a microwave safe container (I like to use a glass measuring cup for this). Place in the microwave for 30 seconds just to heat and soften the date. Add the chicken stock, date, apple cider vinegar, coconut aminos, sesame oil, garlic, and ginger to a high speed blender or food processor and blend on high until combined and the date breaks down.
Pour the sauce mixture into the same skillet you cooked the meatballs in over medium high heat and bring to a boil. Once boiling, add in arrowroot & water mixture while whisking vigorously to combine. This will thicken the sauce. Lower the heat. Add the meatballs back in and cover for 15 minutes allowing to simmer over low-medium heat.
For Whole30 compliant, serve over cauliflower rice or sautéed vegetables. It is also delicious over white or brown rice!