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Preheat oven to 400 degrees F and line a large sheet pan with parchment paper.
Combine the ground chicken, green onion, coconut aminos, salt and black pepper in a mixing bowl and mix until well combined.
Use a cookie scoop or large spoon to form the meatball mix into 16-20 evenly sized balls.
Spray oil on clean hands and roll each one until smooth.
Place on the sheet pan, about 1 inch apart.
Bake until the meatballs are cooked and lightly browned, 14 to 18 minutes.
While the meatballs are baking, make the sauce.
Heat the avocado oil in a large skillet over medium heat, then add the sliced bell peppers.
Cook, stirring occasionally, until soft, 6 to 8 minutes.
Stir in the curry paste, garlic, and ginger.
Cook, stirring often until aromatic, 1 to 2 minutes.
Pour in the coconut milk, coconut aminos, fish sauce, and sesame oil.
Stir and bring to a gentle boil.
Reduce heat to low, then stir in the cilantro and lime juice.
When the meatballs are fully cooked, transfer them to the pan and coat completely with the sauce.
Serve immediately for best results (optionally over cooked rice noodles, rice, or cauliflower rice).