In a large mixing bowl, combine the ground chicken, chopped green onions, chopped cilantro, fish sauce, red curry paste, breadcrumbs, egg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper for easy cleanup.
Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until they are golden brown and reach an internal temperature of 165°F (74°C).
While the meatballs are baking, heat sesame oil in a skillet over medium heat. Add the second tablespoon of red curry paste and sauté for about 1 minute until fragrant. Then, add the coconut milk, peanut butter, brown sugar, red pepper flakes, salt, and pepper. Stir until the sauce is creamy and well combined.
Once the meatballs are cooked, remove them from the oven and toss them gently in the peanut sauce. Serve immediately over rice or noodles, garnished with additional cilantro and chopped peanuts if desired.
