In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, black pepper, chopped cilantro, and green onions. Mix gently until just combined, ensuring not to overmix. With your hands, form the mixture into 1-inch meatballs and set them aside on a plate.

Heat a generous drizzle of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in batches, ensuring they don't overcrowd the pan. Sear them for 3-4 minutes per side, or until they are golden brown and crispy. Remove the meatballs from the skillet and set them aside on a paper towel-lined plate.

In the same skillet, add a bit more oil if needed, and sauté the finely chopped onion over medium heat for 2-3 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Then add the red curry paste and turmeric powder, stirring well to combine and letting it cook for about 1 minute to enhance the flavors.

Pour in the creamy coconut milk and chicken broth, stirring to combine all the ingredients. Add the fish sauce, brown sugar, and lime juice, mixing until the sugar has dissolved. Allow the sauce to come to a gentle simmer, letting the vibrant colors and aromas fill your kitchen.

Incorporate the cherry tomatoes, bell peppers, and carrots into the bubbling sauce. Stir well, allowing the vegetables to mingle with the flavors and soften slightly. Simmer this mixture for about 5 minutes, giving the veggies time to become tender while infusing the sauce with their natural sweetness.

Return the seared meatballs to the skillet, submerging them gently in the coconut curry sauce. Cover the skillet and let them simmer on low heat for 10-12 minutes. Use a meat thermometer to ensure that the internal temperature of the meatballs reaches 165°F, ensuring they are fully cooked and infused with the sauce.

Before serving, taste the sauce and adjust the seasoning if necessary. Remove the skillet from heat and garnish with fresh basil and additional cilantro just before plating. Serve warm, accompanied by jasmine rice or your favorite side for a complete meal.