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Add the chicken, zucchini, green onions, 1 shallot, 2 teaspoons ginger, 1 clove garlic, cayenne, a pinch of pepper, and 2 teaspoons tamari/soy sauce to a bowl. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).
Heat a large skillet with sides over medium-high heat. Add 2 tablespoons of olive oil and the meatballs. Sear until crisp, 4-5 minutes, turning them 2-3 times. Move to a plate.
To the same skillet, add the remaining 1 tablespoon of oil, 1 shallot, 1 garlic clove, 1 tablespoon of ginger, the bell peppers, butter, and curry paste. Cook until fragrant, 2 minutes. Stir in the coconut milk and 3 tablespoons of tamari or soy sauce. Slide the meatballs into the curry sauce. Simmer over medium heat until the meatballs are cooked through, 5 minutes. Stir in the cilantro.
Serve the meatballs and sauce over rice with a squeeze of fresh lime, some fresh basil, and/or green onions.