In a saucepan, combine broth, honey, wine, tamari, salt and pepper. Bring to a boil over medium heat. Reduce the heat to low and simmer gently allowing the flavors to marry while you prepare the chicken.
In a mixing bowl, combine the ground chicken, tapioca starch, fish sauce, tamari, palm sugar, pepper, salt, baking soda, and ginger. Mix with hands and then transfer to a food processor and pulse until mixture is a tacky paste. With wet hand, form into 40 balls. (I found the easiest way to do that is with a small cookie scoop.)
You can either pan-fry the meatballs in batches over medium heat or grill them over direct medium-high heat. If pan frying, put the cooked chicken in a warm (200°) oven while you make the other batches.
Once the chicken meatballs are cooked, stir together the arrowroot starch and cold water to create a slurry, then stir half of the slurry into the sauce. Increase the heat to medium, bring to a simmer, and cook until thickened, about 2 minutes, adding more slurry if needed. Taste and add salt if needed, then stir in half of the sesame seeds.
In a mixing bowl, toss the chicken meatballs with the sauce and transfer to a serving dish. Sprinkle the remaining sesame seeds over the chicken and serve.
This recipe can also be made with egg-battered chicken breast pieces.