Using a medium bowl, combine the ground chicken, almond flour, 1 tbsp of parsley, minced garlic, salt, and pepper and mix well. Form into meatballs with slightly wet hands. Set aside.

Using a large, deep skillet heat the oil over medium-high heat. Add the meatballs to the skillet and cook for 3-4 minutes on each side to lightly brown. Set aside.

Whisk the broth and arrowroot starch together in a small bowl. Pour into the skillet along with the lemon juice and coconut cream. Stir to combine and bring to a low simmer to allow the sauce to thicken,

Add the meatballs back to the skillet along with the capers. Baste the meatballs in the sauce and cover for about 5 more minutes. The internal temperature of the meatballs should read 165 F.

Serve topped with parsley and pasta of choice like zucchini noodles or spaghetti squash.