Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
Add the chicken and mix well.
Roll into 1 ½ - 2" balls and place them on a lined or greased pan.
Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
In a large skillet, over medium heat, heat the coconut milk.
Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
Serve over cauliflower rice.
