Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. In a large bowl, combine the ground chicken, diced onion, minced garlic, breadcrumbs, dried thyme, dried rosemary, salt, and black pepper. Mix gently with your hands until just combined—don't overwork the mixture or the meatballs will become dense. I find that mixing by hand allows me to feel when the ingredients are evenly distributed without compacting the chicken too much.

Divide the meatball mixture into 10 equal portions and gently roll each into a ball with your hands. Lightly coat each meatball with olive oil using a brush or your fingers, then arrange them on a baking sheet. Bake at 220°C (435°F) for 12-15 minutes, or air fry at 200°C (400°F) for 10-12 minutes, until the meatballs are lightly browned and cooked through. The meatballs don't need to be fully cooked at this stage since they'll finish cooking in the sauce.

In a large skillet over medium heat, combine the chicken broth, honey, and mustard. Whisk together and let simmer for 2-3 minutes to meld the flavors. Once simmering, remove the pan from heat and slowly stir in the room-temperature crème fraîche in small batches, stirring constantly to prevent curdling—this is key to a silky, smooth sauce. I always bring the crème fraîche to room temperature before adding it because cold dairy can cause the sauce to break when it hits the hot pan.

Place the cooked meatballs from Step 2 into the sauce from Step 3 and return the skillet to medium-low heat. Cover and simmer for 5-7 minutes until the meatballs reach an internal temperature of 73°C (165°F). Stir in the lemon juice and then gently fold in the fresh parsley just before serving to brighten the dish and add a fresh herbaceous note. Serve warm over pasta, rice, or with crusty bread.