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Make the meatballs: In bowl, mix ground chicken, garlic, ginger, green onion, salt and pepper until evenly combined.
Form into even sized balls about 1-½ inches (4cm) in diameter. Tips: A cookie scoop, large spoon, or measuring spoon will help keep the meatballs a consistent size. Oil or wet your hands as you roll to minimize chicken from sticking to your hands.
Heat a large oven-safe skillet on medium-high heat. Add oil, and after oil is hot, meatballs and brown each side, turning often (about 2-3 minutes per side) until a crust forms.
Remove meatballs from pan and set aside. Keep oil in pan.
Make the curry sauce: In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Stir in the bay leaf (or kaffir lime leaf), curry powder, cayenne pepper. Add the coconut milk, chicken broth, fish sauce, and lime zest. Stir until combined. Bring liquid to a low simmer.
Place meatballs back into the skillet and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked (timing will depend on meatball size and how much you seared the meatballs).
If desired, squeeze in some lime juice and top with minced cilantro. Serve over rice, with slices of crusty bread, with flatbreads, or however you prefer to enjoy your curry.