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In a large bowl combine ground chicken, ground stuffing mix, whole milk, diced onions, an egg, Worcestershire sauce, garlic salt, garlic powder, and pepper. Mix with spoon; I like to use my hands, until everything is combined.
Using a cookie scoop or large spoon for chicken mixture into 1-1-½ inch sized balls and set aside on a rimmed baking sheet.
Heat a large skillet over medium heat and add canola oil. Working in batches cook meatballs, turning often for 7 minutes or until cooked through. Set aside on baking sheet until all meatballs have been cooked.
In a medium saucepan combine all the ingredients for the honey garlic sauce (except the cornstarch + water), and bring to a lite boil. Reduce the heat and add in the cornstarch and water mixture. Mix until thickened.
Place the meatballs back in the skillet and pour the honey garlic meatball sauce over the top, toss to coat. Garnish with chopped chives and sesame seeds.