Honey siracha sauce

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1 cup low-sodium chicken or vegetable broth

⅓ cup coconut aminos (can substitute reduced-sodium soy sauce or reduced-sodium tamari)

3 tablespoons raw honey

1 tablespoon toasted sesame oil

1 tablespoon sriracha (adjust to your preference)

1 teaspoon garlic powder

1 teaspoon ground ginger

Pinch of kosher salt

1 teaspoon tapioca flour or arrowroot starch (can substitute cornstarch)

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Meatballs

1 pound ground chicken

1 tablespoon coconut aminos (can substitute reduced-sodium soy sauce or reduced-sodium tamari)

1 teaspoon garlic powder

1 teaspoon onion powder

Olive oil

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Bowls

1 cup jasmine rice, rinsed

6 ounces shredded carrots or 4 large carrots, coarsely shredded (about 2 cups)

12 ounces shelled edamame (thawed if frozen)

Thinly sliced green onion, for garnish

Sesame seeds, for garnish (optional)

1 lime, quartered, for serving (optional)

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1. Prepare the honey sriracha sauce: In a small bowl or jar, whisk together the broth, coconut aminos, honey, sesame oil, sriracha, garlic powder, ginger, salt, and tapioca flour until combined. Set aside.

2. Prepare the rice: Bring 2 cups of salted water to a boil in a saucepan over high heat. Stir in the rinsed rice, reduce heat to low, and cover. Cook until the water is absorbed and the rice is fluffy, 15 to 20 minutes.

3. Meanwhile, prepare the meatballs: In a mixing bowl, mix the ground chicken, coconut aminos, garlic powder, and onion powder until combined. Use a 1-tablespoon cookie scoop or clean hands to form about 20 small meatballs and place them on a tray or sheet pan. Lightly oil your fingertips and roll each meatball until smooth.

4. Heat about 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Carefully place each meatball in the skillet (work in two batches if needed to prevent over-crowding) and cook, rotating the meatball every 2 minutes, until each reaches an internal temperature of 165°F and is browned and crisp on the outsides, 8 to 10 minutes in total.

5. Pour the honey sriracha sauce into the skillet and stir, coating the meatballs in the sauce as it bubbles and reduces. Continue mixing with the meatballs and simmering until the sauce is thickened, about 3 minutes, then remove the skillet from the heat.

6. To assemble the bowls: Evenly divide the cooked rice, chicken meatballs, and carrots and edamame among 4 bowls on the side. Drizzle the remaining sauce from the pan on top of the meatballs and sprinkle with green onion and sesame seeds. Add a squeeze of lime juice, if desired.