In a large bowl, combine ground chicken, garlic, ginger, green onion, egg, breadcrumbs, curry powder, salt, pepper, and herbs. Mix gently until just combined and form into small meatballs.,Heat oil in a large skillet over medium heat. Brown meatballs in batches until golden on all sides (they don’t need to be cooked through). Remove and set aside.,In the same skillet, add more oil if needed. Sauté onion until softened, about 3–4 minutes. Add garlic and ginger, cooking for 1 minute more.,Stir in curry powder, turmeric, cumin, and paprika. Toast spices for 1 minute, then mix in tomato paste.,Pour in coconut milk and stir to combine. Bring to a simmer.,Return meatballs to the pan, cover, and simmer for 10–15 minutes or until meatballs are fully cooked and sauce has thickened slightly.,Stir in lime juice, season to taste, and garnish with fresh cilantro.,Serve warm over rice or with naan.