1. Preheat the oven to 400F convection (or 425F regular bake).
2. Make the meatballs: In a large bowl, combine the chicken, panko, scallions, egg, ginger, sesame oil, soy sauce, pepper, salt, and garlic. Mix until evenly combined.
3. Drizzle a sheet pan with oil. Form meatballs 1 heaping Tbsp each (I like to use a cookie scoop and then round them out with my fingers) and place on the pan. Bake until golden brown and cooked through, 12–15 mins.
4. Make the sauce: In a bowl or glass measuring cup, whisk together the water, brown sugar, soy sauce, cornstarch, and vinegar.
5. In a medium pot, heat avocado oil over medium heat. Add ginger and garlic, cook until fragrant, 1–2 mins. Add the sauce mixture and whisk until it bubbles and thickens, 2–3 mins. Reduce heat to low. Add the meatballs and roll to coat. Cover and set aside.
6. Place broccoli in a large microwave-safe bowl. Drizzle with water. Cover with a plate and microwave until bright green and slightly tender, 3–4 min.
7. Scoop the rice into bowls. Add broccoli to one side, and meatballs with sauce to the other. Sprinkle with sesame seeds, and enjoy!
