Place the ground chicken, egg, cilantro, green onion, shiitake mushrooms, and everything bagel seasoning in a bowl and mix together with your hand to ensure everything is evenly distributed.

Heat a large nonstick skillet over medium-high heat. When hot, add 1 Tbsp. extra virgin olive oil. When the oil is hot, use a small ice cream scoop to scoop out the meatballs and place into the hot oil. Cook for 4-5 minutes or until the bottom is golden. Flip the meatballs and cook for another 4-5 minutes.

While the meatballs are cooking, make the sauce. In a jar, place the coconut aminos, rice vinegar, almond butter and toasted sesame oil. Place a lid on the jar and shake until everything is combined. Set aside.

In another saucepan, heat 1 Tbsp. olive oil. When oil is hot, add the cauliflower rice. Saute 5 minutes. Add the coconut aminos and saute another 1-2 minutes. Top with everything bagel seasoning.

To serve, 1 cup cauliflower rice and 6 meatballs.