In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, pepper, chopped cilantro, and sliced green onions.

Wet your hands slightly and shape the mixture into small meatballs, about 1 inch in diameter, placing them on a plate.

Heat vegetable oil in a large skillet over medium heat and brown the meatballs for 3-4 minutes on each side, then transfer to a plate.

In the same skillet, add onion and sauté for 2-3 minutes until translucent; then add minced garlic and ginger, cooking for an additional minute.

Stir in red curry paste and turmeric, cook for about one minute, then add coconut milk and chicken broth, stirring to combine.

Add fish sauce, brown sugar, and lime juice, mixing thoroughly, and bring to a gentle simmer.

Incorporate halved cherry tomatoes, sliced bell pepper, and julienned carrots into the sauce and simmer for about 5 minutes.

Return the browned meatballs to the skillet, cover, and reduce heat to low, simmering for 10-12 minutes until cooked through.

Taste and adjust seasoning if needed, then garnish with fresh basil and cilantro, and serve with jasmine rice or naan.