In a medium bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, pepper, chopped cilantro, and green onions. Mix gently and shape into 1-inch meatballs.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook for 3-4 minutes on each side until golden brown. Set aside.

In the same skillet, add the remaining tablespoon of vegetable oil and sauté the chopped onion for 2-3 minutes until translucent. Add minced garlic and grated ginger; cook for another minute.

Add red curry paste and turmeric to the skillet, stirring for 1 minute. Gradually add coconut milk and chicken broth, whisking until smooth. Season with fish sauce, brown sugar, and lime juice.

Add halved cherry tomatoes, sliced bell pepper, and julienned carrots. Stir to coat and let simmer for about 5 minutes.

Return the seared meatballs to the skillet, cover, and simmer for 10-12 minutes until the meatballs reach an internal temperature of 165°F.

Garnish with fresh basil and cilantro before serving.