Place the chicken, green onions, garlic, egg, Dijon mustard, coconut flour, ancho chili powder, salt and pepper in the bowl of your food processor and process on pulse until almost paste-like in consistency.
Cut the mozzarella cheese into 36 half-inch cubes
Put the ground almonds in a small mixing bowl.
Scoop about a tablespoon of the meat mixture and place it in the palm of your hand. Press a piece of cheese right into it and, with your fingers, delicately wrap the meat around it until the cheese is perfectly sealed in. Don’t try and form a perfect ball at this point for the meat mixture is kind of sticky and won’t really cooperate with you. Dump your imperfect meatball into the bowl containing the ground almond and toss it around until it’s completely coated. Now form it into a ball by rolling it between your hands and reserve to a plate. Repeat this process with the rest of the meat mixture; you should be able to make from 30 to 36 meatballs total.
Add 2 to 3 cups of lard or coconut oil to a large wok or saucepan and heat over high heat until the oil reaches 350°F.
Fry the meatballs, 10 to 12 at a time, until they're golden brown all around, about 3 to 4 minutes total. Transfer the cooked meatballs to a plate lined with paper towels to drain excess fat and keep warm in the oven while you cook the remaining meatballs.
Alternatively, you could bake the meatballs on a parchment paper lined baking sheet, starting with 10 minutes at 425°F, then lower the temperature to 350°F and continue cooking for about 20 minutes, until the meatballs are cooked through and crispy and golden brown all around.
To make the sauce, add all the ingredients to a small sauce pan and bring to a boil over medium heat, whisking occasionally.
Once the meatballs are done cooking, transfer them to a large bowl, give the sauce a final stir to make sure it’s all homogeneous and silky smooth, and then pour it right over the meatballs. Toss until the meatballs are evenly coated and serve immediately.