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In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, onion, ginger, curry powder, cumin, salt, and pepper. Mix the ingredients until well combined. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the pan in batches, being careful not to overcrowd the skillet. Cook the meatballs for 3-4 minutes on each side until they are golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, add the coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Stir to combine, scraping any browned bits from the bottom of the skillet for extra flavor. Bring the sauce to a simmer over medium heat, and cook for 5-7 minutes until the sauce thickens slightly.
Return the cooked meatballs to the skillet, ensuring they are submerged in the sauce. Let the meatballs simmer in the coconut curry sauce for an additional 5-7 minutes.
Once the meatballs are coated in the sauce, remove the skillet from the heat. Serve the meatballs over rice, noodles, or enjoy them on their own. Garnish with freshly chopped cilantro.