Make the meatballs: In a large bowl, combine the ground chicken, egg, panko, Parmesan, avocado oil (if using), garlic powder, onion powder, and salt. Mix gently until just combined. Roll into evenly sized meatballs.

Brown the meatballs: Heat a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through. Remove from the pan and set aside.

Sauté the vegetables: In the same skillet, add the sliced red pepper and spring onions. Cook for 2–3 minutes until slightly softened.

Build the sauce: Stir in the garlic, ginger paste, then deglaze with soy sauce. Add Thai red curry paste, and Better Than Bouillon. Cook for about 30 seconds until fragrant. Scrape bottom with wooden spoon.

Add coconut milk: Pour in the coconut milk and honey, stirring to combine. Bring to a gentle simmer.

Return the meatballs: Add the cooked meatballs back to the skillet and spoon the sauce over them. Simmer for 5–7 minutes until everything is warmed through and the sauce thickens slightly.

Finish: Remove from heat and stir in the lime juice and fresh coriander.

Serve: Serve warm over rice and spoon extra sauce over the top. Garnish with additional spring onions and coriander if desired.