Combine the ground chicken in a mixing bowl with shredded zucchini, chopped green onions, one of the shallots, two teaspoons of grated ginger, one clove of grated garlic, cayenne pepper, a pinch of black pepper, and two teaspoons of tamari. Mix well until all ingredients are combined thoroughly.

Oil your hands and form the chicken mixture into tablespoon-sized meatballs. This should yield about 20 meatballs.

In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once hot, add the meatballs to the skillet and sear them until they are crispy and golden brown, about 4-5 minutes. Turn them occasionally to ensure even cooking. Once crusty, transfer the meatballs to a plate.

In the same skillet, add one tablespoon of olive oil along with the remaining chopped shallot, grated garlic, one tablespoon of ginger, and sliced red bell peppers. Add the butter and curry paste. Sauté these ingredients until fragrant, about two minutes.

Pour in the coconut milk and three tablespoons of tamari. Stir well to incorporate all the flavors before returning the seared meatballs to the skillet. Let everything simmer together until the meatballs are fully cooked, approximately five minutes.

Stir in the freshly chopped cilantro right before serving.

Serve the chicken meatball curry over a bed of rice, garnished with fresh lime, basil, and additional chopped green onions for an extra flavor boost.