Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it and set aside.

In a large bowl, combine the ground chicken, egg, plain breadcrumbs, finely chopped fresh cilantro, 1 clove of the minced garlic, 1/2 teaspoon of the grated fresh ginger, ground cumin, fine sea salt, and black pepper.

Use clean hands or a sturdy spoon to gently mix the meatball mixture just until everything is evenly combined, being careful not to overwork the ground chicken.

With slightly damp hands, roll the mixture into small meatballs, about 1 to 1 1/2 tablespoons each, and place them on the prepared baking sheet, leaving a little space between each one.

Bake the meatballs in the preheated oven for 12 to 15 minutes, or until they are cooked through and lightly golden on the outside.

While the meatballs bake, heat the olive oil in a large skillet over medium heat.

Add the remaining 1 clove of minced garlic and the remaining 1/2 teaspoon grated fresh ginger to the skillet and cook for about 30 seconds, stirring, until fragrant but not browned.

Pour in the full-fat coconut milk and low-sodium chicken broth, stirring to combine with the garlic and ginger.

Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5 to 7 minutes, stirring occasionally, until slightly thickened.

Stir in the fresh lime juice and red pepper flakes, if using, and taste the sauce, adjusting the seasoning with a little more salt or pepper if needed.

Carefully transfer the baked chicken meatballs into the skillet with the coconut sauce, spooning some of the sauce over the top of the meatballs.

Let the meatballs simmer in the coconut sauce over low heat for 3 to 5 minutes so they can soak up some flavor and stay warm.

Sprinkle the chopped fresh cilantro over the top of the meatballs just before serving for a fresh, bright finish.