In a bowl, combine ground chicken, flax meal, almond flour, dried oregano, cumin, minced garlic, ground cardamom, turmeric, salt and pepper. Mix until all ingredients are thoroughly incorporated into the mixture.
OPTIONAL: Cover and let your chicken rest in the fridge for 1 hour.
Using wet hands, form your chicken meatballs into 1 inch meatballs. Heat up a non stick pan to medium-high heat and add in your avocado oil. Sear your meatballs for 1 minute on one side and 30-40 seconds on the other side.
Remove your meatballs from the pan and add your tomato sauce. Bring to a simmer and add your meatballs back into the sauce. Lower the heat to low, cover and let it cook for another 7-10 minutes.
Serve with some fresh herbs of your choice, some freshly cracked black pepper and a drizzle of olive oil. Enjoy!