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Mix the ground chicken, egg, and breadcrumbs until combined.
Add the garlic, green onions, ginger, soy sauce, and pepper and mix well.
Form about 3 tablespoons of the mixture into meatballs.
Heat the oil in a skillet over medium heat and cook the meatballs on all sides until golden and fully cooked.
Reduce the heat to low, add your sauce, and toss until the meatballs are fully coated.
Add the coconut milk, water, rice, and salt to a saucepan.
Cover and cook over medium heat until it begins to bubble.
Reduce the heat to low and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
Serve the chicken meatballs over the coconut rice and enjoy!