In a bowl, mix together the ground chicken and half the ginger with some salt/pepper (to taste). Form into small balls (use number of meatballs listed in serving size in recipe details).

In a large skillet over medium heat, add oil and meatballs. Cook meatballs until a crust forms on each side, about 2-3 minutes on each side. Remove from skillet and set aside (they don't have to be fully cooked).

In the skillet, add the garlic and remaining spices and cook until fragrant, about a minute. Add in the coconut milk and vegetable broth. Stir until combined and bring to a simmer.

Return meatballs to skillet and simmer in sauce for about 10 minutes uncovered or until meatballs are fully cooked.

Stir in lime juice and serve.