Preheat oven to 400°F.

Place the flour in a shallow dish and set aside.

In a large mixing bowl combine ground chicken, panko crumbs, salt, pepper, onion, basil, parsley, cashews, orange zest, and cream cheese.

Mix until everything is thoroughly combined.

Roll meat into 1-inch meatballs, place in flour, turn to lightly coat on all sides.

In a skillet, heat 1 tablespoon of vegetable oil over medium heat until hot. Add meatballs and cook for 2 minutes, or just until a little browned on all sides.

Transfer meatballs and hot oil to a 9x13 baking dish.

Bake for 18 minutes, or until meatballs are cooked through.

In a skillet, combine brown sugar, white vinegar, and water. Bring to a boil.

Whisk frequently and continue to cook over medium-high heat for 4 minutes, or until sauce is reduced.

Remove meatballs from the oven and pour the prepared sauce over the meatballs.