Begin by preparing the broccoli, cutting it into small florets, and setting it aside. Grate garlic and ginger for the sauce, ensuring they’re ready to add their aromatic punch later. Gather all your ingredients and tools to streamline your cooking process.

In a large mixing bowl, combine ground chicken, low sodium soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Mix with your hands until well blended. Roll into 2-tablespoon sized balls to make about 20 meatballs.

Heat a nonstick skillet over medium heat and add vegetable oil and unsalted butter. Once hot, carefully add the meatballs in a single layer, browning them for about 8 minutes. Turn occasionally for even cooking, then remove and set aside.

Reduce the heat slightly, add grated garlic and ginger, cooking for about 1 minute. Stir in salt, pepper, ground cumin, and turmeric. Pour in chicken broth and let simmer for 2 minutes, scraping the skillet's bottom.

Once bubbling, mix in soy sauce, fish sauce, honey, and gochujang paste. Stir to combine, ensuring the gochujang is thoroughly dissolved. Add coconut milk and lime juice, bringing together into a simmering sauce.

Returning the meatballs to the skillet, add broccoli. Cover and let simmer for about 10 minutes until meatballs are cooked through, reaching an internal temperature of 165°F.