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Combine the salt, ground black pepper, curry powder, turmeric, cumin, smoked paprika, and 1 tbsp of ground ginger in a small bowl and set aside.
Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
Add in the garlic and continue cooking, stirring often, for 2-3 minutes.
Add the sweet potato, bell pepper, broccoli, and mushrooms and cook until slightly softened, 5-7 minutes.
Add the spice mix, stir to evenly coat the vegetables, and cook for another 5 minutes.
Pour in the coconut milk, stir, and reduce heat to low, and simmer, uncovered, for 25 minutes.
Meanwhile, preheat the oven to 400F and line a large sheet pan with parchment paper.
Make the chicken meatballs: in a large bowl, combine the ground chicken, coconut animos, green onion, 1 tbsp of ground ginger, and a generous pinch of salt and ground black pepper.
With oiled hands, roll the mixture into 12 to 15 evenly sized meatballs and place on the lined sheet pan.
Bake for 15-20 minutes, until the meatballs reach an internal temperature of 165F.
Add the cooked meatballs to the simmering skillet, stir to combine, and remove from the heat.
Evenly divide the meatballs and vegetables among 4 plates, and garnish with chopped green onion and sesame seeds, if desired.