Add the ground chicken to a large bowl. Sprinkle with the coarse ground garlic salt, seasoned pepper. and finely chopped parsley. Stir together and add the chopped onion, minced garlic, egg, and crushed Ritz crackers.
Stir well to combine all of the ingredients together. Add the Teriyaki Sauce and mix well.
Form this mixture into meatballs about 1 ½ inches in diameter. Place the formed meatballs in the Air Fryer basket, and spray lightly with the Spray Olive Oil.
Set the Temperature to 400 degrees and the time to 12 minutes. About half way through cooking, turn the meatballs, and lightly spray with the Spray Olive oil.
Finish cooking, and check the meatballs to ensure they're done - they should be golden brown with no pink on the inside; just cut one open to make sure they are cooked through. If they are not completely cooked, give them another few minutes in the air fryer and check them again.
Make the Bang Bang Sauce
In a large bowl, add the Greek Yogurt and the Sweet Chili Sauce. Stir together until well blended, and then toss with the cooked Meatballs to coat thoroughly, Sprinkle with finely chopped Parsley. If you prefer to serve the sauce on the side, then mix in a small bowl, and place on the serving table.
Ninja Foodi or Instant Pot Duo Crisp: If you have one of these devices just use the crisping lid to cook your chicken meatballs.Air Fryer Variation: Air Fryers do vary in temperature, and times, so just make sure the meatballs have finished cooking - or if they need more time. Just add two minutes, and check them again, and keep adding two minutes until they're completely cooked through.Storage: Store any leftovers in the fridge for up to three to four days.Freezer Friendly: If you don't eat all your air fryer meatballs right away, you can freeze for up to three months. Place them on a baking sheet and letting them freeze for 1-2 hours. Then put them in a freezer bag. This will prevent them from sticking to each other. Meal Prep:Meal prep these and make them early by prepping them all through the sauce and put in the refrigerator for up to 2 days. Pull out and cook in Air Fryer and add sauce. Meal prep/freeze these by making the meatballs (without the sauce) and place on a sheet pan to freeze for about 6 hours. Remove from the freezer and then place in a freezer safe ziplock bag and seal. When ready to use, remove from the freezer the night before you are going to make them and place in refrigerator. When it is dinner time, cook as directed and make/add sauce. Doneness: The temperature of the meatballs needs to be 165 degrees. It's important not to overcook or undercook them. An instant-read thermometer is best.Don't Overcrowd: Don't put the meatballs close together when cooking them.Otherwise, they won't cook properly.Use Olive Oil Spray: When greasing the air fryer, it's best to use a spray bottle with olive oil and not non-stick spray. The spray tends to gum up the basket after long term use.Crackers: You can swap the Ritz crackers for Club crackers or bread crumbs if you want. All are good and will add flavor.Don't Over-mix: Don't over-mix the chicken mixture when preparing the meatballs. If you overwork it, you will find the meatballs tend to become dense and harder.Dry Meatballs: There are several things that can cause the meatballs to be dry. First, if you over-mix the meat mixture before you start, it compacts the ingredients and causes them to dry out as it cooks. Another thing would be that they are overcooked. Instead, check the temperature periodically so this doesn't happen. There is also a chance that your air fryer heats a little higher than it reads. You might need to turn the temperature down some the next time you make them.