Mix together ground chicken, 1/4 cup green onions, egg, 2 tbsp teriyaki sauce, and panko breadcrumbs in a bowl until well combined.
Scoop out a small palm sized amount (about 2 tbsp) in your hand and roll into a meatball. Place on a lined tray or plate until all meatballs are rolled out.
In a large skillet over medium heat add a large swirl of olive oil to coat the bottom evenly.
Gently place meatballs in the pan, spacing slightly and not overcrowding (I usually cook about 8-10 at a time).
Let the meatballs sizzle and cook for about 3-4 minutes until browned on one side then flip over and cook until browned on the other side.
Add about 1/3 cup chicken broth to the pan (enough to cover the bottom).
Now you can either place the skillet in the oven, which is what I like to do, (I use a oven safe cast iron pan) and let the meatballs finish cooking in the oven for about 5 minutes.
Or you can lower the heat on the stove to med-low, cover with a lid, and let the meatballs simmer on the stove top until the liquid is evaporated (about 5-10 minutes).
Add the meatballs to a platter or dish, baste with 1 tbsp Teriyaki sauce, and cover to keep warm.
Repeat the cooking process with remaining meatballs.
Serve warm on top of hot Jasmine rice and with a side of veggies (like my Lemon Parmesan Roasted Broccoli).
Garnish with 1 tbsp green onions (and more teriyaki sauce if you'd like).