In a large bowl, combine the ground chicken, diced onion, minced garlic, finely chopped parsley, egg, crushed Ritz crackers, teriyaki sauce, seasoned pepper, coarse garlic salt, and ground ginger. Mix gently with your hands until just combined—avoid overmixing, which can make the meatballs dense and tough. The mixture should hold together when squeezed but still feel loose and airy.

Portion the meatball mixture into 1½-inch balls—I find it helpful to use a small cookie scoop or melon baller for consistency. Arrange them in a single layer in your air fryer basket, then spray lightly but evenly with olive oil spray. Cook at 400°F for 12 minutes, stopping halfway through to shake the basket and spray again with a light coating of oil. This ensures even browning and a light, crispy exterior.

While the meatballs cook, whisk together the Greek yogurt and sweet chili sauce in a small bowl until smooth and fully combined. If you prefer extra heat, stir in the sriracha until well incorporated. Taste and adjust the balance of creaminess and spice to your preference—I like a little more chili sauce for extra flavor depth and a bolder kick.

Transfer the cooked meatballs from the air fryer to a serving bowl or platter. Pour the bang bang sauce over the warm meatballs and gently toss to coat evenly, or serve the sauce on the side for dipping. Garnish generously with the fresh chopped parsley for color and a fresh herb finish.