In a large mixing bowl, combine ground chicken, minced garlic, grated ginger, chopped cilantro, and breadcrumbs. Mix gently until fully combined.

With wet hands, roll the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.

Heat 2 tablespoons of oil in a skillet over medium heat. Add the meatballs, cooking until golden brown, about 6 minutes, turning every 1-2 minutes.

In a separate pot, combine coconut milk and red curry paste over low to medium heat and stir for 3-4 minutes until smooth.

Gently add the browned meatballs into the curry sauce and simmer on low heat for approximately 10 minutes.

Squeeze fresh lime juice into the pot just before serving and stir gently.

Serve the meatballs and sauce over rice or noodles, garnishing with fresh cilantro.