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 until just combined.

Shape the mixture into approximately 1-inch meatballs and place them on a tray.

Heat vegetable oil in a large skillet over medium heat. Sear the meatballs for about 3-4 minutes on each side until golden brown. Transfer to a plate.

In the same skillet, sauté finely chopped onion for 2-3 minutes until translucent.

Add minced garlic and grated ginger; stir for an additional minute.

Incorporate red curry paste and turmeric; cook for about 1 minute until fragrant.

Pour in coconut milk and chicken broth, stir until curry paste is dissolved and simmer.

Add fish sauce, brown sugar, and lime juice; stir to combine and simmer for 5 minutes.

Add cherry tomatoes, bell pepper, and carrots; simmer for 3-4 minutes until tender.

Return meatballs to the skillet, cover, and let simmer for 10-12 minutes until cooked through.

Taste and adjust seasoning, adding more fish sauce or lime juice as desired.

Garnish with fresh basil and cilantro before serving.