Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.

In a large mixing bowl, combine ground chicken, breadcrumbs, egg, curry powder, salt, pepper, garlic, and cilantro. Mix until just combined. Stop as soon as everything is evenly distributed. Overmixing makes the meatballs tough.

Use a medium cookie scoop or your hands to shape the mixture into golf ball-sized meatballs. Place on the prepared baking sheet and drizzle lightly with olive oil if desired. Keep them roughly the same size for even cooking.

Bake for 10 minutes, then flip each meatball and bake for another 5 to 10 minutes until browned and the internal temperature reads 170 degrees F.

While the meatballs bake, heat a large skillet over medium heat. Add the red curry paste and minced garlic. Stir constantly for about 1 minute until fragrant and slightly darkened.

Whisk in the coconut milk and soy sauce. Reduce heat to medium-low and simmer for about 10 minutes until the sauce thickens slightly. Stir in the fresh cilantro and remove from heat.

Add the baked meatballs to the curry sauce and gently stir to coat. Heat on low for 2 to 3 minutes until warmed through. Serve over rice or with warm naan.