Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine ground chicken, breadcrumbs, chopped cilantro, green onions, egg, garlic, ginger, soy sauce, fish sauce, red pepper flakes, salt, and pepper.

Form the mixture into small meatballs, about 1 inch in diameter, and place on the baking sheet.

Bake the meatballs for 18–20 minutes, checking for doneness at 165°F (74°C).

While the meatballs bake, heat vegetable oil in a skillet; sauté onion for 3–4 minutes until translucent.

Add garlic, ginger, and red curry paste; cook for an additional 2 minutes.

Pour in coconut milk, fish sauce, lime juice, brown sugar, and chicken broth; bring to simmer.

Combine baked meatballs with the coconut curry sauce and let simmer together for 5–7 minutes.

Serve the meatballs over jasmine rice garnished with cilantro.