Combine the ground chicken, grill seasoning, egg white and flax seed in a bowl and mix with your hands until just combined. Season to taste with salt and pepper.
Drizzle the canola oil into a large sauté pan over medium high heat. When the oil is hot, start rolling the chicken mixture into small meatballs and place in the pan. Continue until all of the meat is used up. Brown the meatballs on each side, turning occasionally, for about 10 minutes.
Meanwhile, combine the raspberry preserves, balsamic vinegar and chili powder in a small bowl. Season to taste with salt and pepper.
When the meatballs are browned on each side, add the sauce to the pan. Let simmer for about 5 minutes until the sauce is thickened. Serve immediately, topped with cilantro if desired.