For serving: Rice, Green onions, Sesame seeds (optional)
Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick cooking spray.
In a large bowl, mix the chicken, egg, oil, panko, parmesan, green onion, garlic, onion powder, salt. and black pepper using your hands or a wooden spoon just until combined, being careful not to overmix.
Use a medium cookie scoop or spoon to portion the meat mixture. Form into 1 1/2-inch balls and place on the baking sheet.
Bake uncovered 16 to20 minutes, or until no longer pink in the middle. Turn halfway through, if needed, so the bottoms don't brown.
Place meatballs in a skillet or slow cooker over low heat. Pour teriyaki sauce over the top and stir until coated and warmed through. Keep warm until ready to serve.
Serve over rice. Top with green onions and sesame seeds, if desired.
Fry meatballs: You can also cook in a pan with 2 Tablespoons oil over medium-high heat for 7-10 minutes, or until cooked through. Substitutes: You can use 1/2 teaspoon garlic powder if you do not have fresh garlic. Freezer:Store in a freezer container up to 3 months. Place in the fridge overnight to thaw and then reheat on the stovetop over medium-low heat or in the microwave until warm. Storage: Store in an airtight container in the refrigerator up to 3 days.