Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and mist with nonfat cooking spray.

Prepare rice according to package directions and set aside.

In a large bowl, combine ground chicken 1 tbsp soy sauce, egg, Panko, 2 cloves garlic, 1 inch of ginger, and black pepper.

Roll the meatball mixture into small balls, about one tablespoon each. This should make about 30 meatballs. Place the meatballs on the baking sheet, and bake until golden brown, about 30 minutes.

While the meatballs are cooking, prepare the teriyaki sauce. In a medium-sized saucepan, add the 1/2 cup soy sauce, water, rice vinegar, toasted sesame oil, honey, and remaining garlic and ginger. Whisk over low heat until all ingredients are combined and the honey is dissolved in just a few minutes.

Dissolve cornstarch in 1 tbsp water, and pour into the sauce. Turn the heat up to medium-high, stir, and cook until thickened. It should thicken as soon as it begins to simmer.

Add the cooked meatballs to the sauce, and stir to coat evenly. Divide rice into 6 different bowls, and top each bowl with 5 meatballs. Garnish with green onion.