Step 1: Make the Meatballs
In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, lime zest, chopped cilantro, salt, and pepper. Use clean hands or a spatula to mix until just combined. Avoid overmixing to keep the meatballs tender.

Roll the mixture into about 16–18 small meatballs, around 1.5 inches in diameter. Set them on a plate or tray.

Step 2: Sear the Meatballs
Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer (you may need to work in batches). Sear each side until golden brown and fully cooked through — about 8–10 minutes total, turning occasionally. Remove meatballs from the pan and set aside.

Step 3: Prepare the Glaze
In the same skillet, reduce the heat slightly and pour in the honey, soy sauce, lime juice, and sriracha (if using). Stir to combine and bring to a gentle simmer.

In a small bowl, mix cornstarch and water to form a slurry. Pour it into the glaze and stir until the sauce thickens and becomes sticky, about 1–2 minutes.

Step 4: Glaze the Meatballs
Return the seared meatballs to the skillet and toss to coat them evenly in the sticky honey lime glaze. Let them caramelize slightly for added flavor and beautiful texture. Keep warm while you finish the rice.

Step 5: Cook the Cilantro Rice Pilaf
Rinse the rice until the water runs clear. In a medium pot, bring chicken broth (or water), butter or olive oil, and a pinch of salt to a boil.

Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes.

Fluff the rice with a fork and stir in fresh lime juice and chopped cilantro. Taste and adjust salt if needed.

Step 6: Serve
Spoon a generous portion of cilantro rice onto each plate. Top with 3–4 meatballs and drizzle any extra glaze from the pan. Garnish with more cilantro and lime wedges if desired.