Preheat oven to 375 F. Coat a rimmed baking sheet with nonstick cooking spray.

In a large mixing bowl, add the ground chicken, beaten egg, almond flour, sriracha, salt, garlic, chopped onions, pepper. Stir well to combine.

Using a spoon, scoop the meat and shape into 1 1/2-inch meatballs (size of a golf balls).

Transfer and arrange on the prepared baking sheet. You should have about 18-20 meatballs total.

Brush the tops of the meatballs with the olive oil.

Bake for 20-25 minutes, or until the internal temperature of the meatballs read 165 F on a meat thermometer.

Drizzle with sriracha and finish with red pepper flakes. 

Serve as an appetizer or add a veggie and turn this into a complete meal.