In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, black pepper, chopped cilantro, and green onions. Mix gently and let rest for about 10 minutes.

Wet your hands and scoop small portions of the mixture to form 1-inch meatballs. Place them on a tray, ensuring they're spaced evenly.

Heat 1 tablespoon of vegetable oil in a skillet. Add the meatballs in a single layer and sear for 3-4 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add another tablespoon of vegetable oil. Sauté the chopped onion for about 3-4 minutes until translucent.

Stir in red curry paste and turmeric powder, cooking for 1 minute until aromatic.

Add coconut milk and chicken broth, stirring to combine with the aromatics. Then add fish sauce, brown sugar, and lime juice. Simmer for 2-3 minutes.

Add cherry tomatoes, bell pepper, and carrots. Stir and simmer for an additional 5 minutes until vegetables soften.

Return the meatballs to the skillet, submerging them in the sauce. Cover and simmer for 10-12 minutes until cooked through.

Taste and adjust the seasoning if necessary. Garnish with basil and cilantro before serving.

Serve hot over jasmine rice or naan.