Bring a medium saucepan to medium-high heat and add ghee. Once ghee has melted, add garlic. Let cook, moving around the pan, until aromatic, about 1 minute. Add onions and let cook down, about 2-3 minutes. 

Add ginger, garlic, turmeric, coriander, paprika, cumin, garam masala and red chili powder. Stir to combine. 

Pour in tomato sauce, lemon juice and coconut milk. Stir to combine and bring to just under a simmer. Cover. 

To make the chicken meatballs, combine ground chicken, egg, almond flour, onion powder, garlic powder, salt and black pepper in a medium mixing bowl.

Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate.  Continue until all of the meatball mixture is used. (See Notes)

Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan.  Add chicken meatballs and sear on all sides, about 3 minutes.

Turn down heat to medium and then add the tikka masala sauce. Cover and let simmer 15 minutes, stirring occasionally. Use a meat thermometer to ensure meatballs have reached in internal temp of 165 to ensure they are fully cooked. 

Serve with cauliflower rice (Whole30/Paleo) or with regular rice and top with fresh cilantro.