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In a mixing bowl, combine chicken, zucchini, green onions, 1 chopped shallot, 2 teaspoons ginger, 1 clove grated garlic, cayenne pepper, a pinch of black pepper, and 2 teaspoons tamari. Mix well. With oiled hands, form the mixture into tablespoon-sized meatballs.
Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Add meatballs and sear until crisp, about 4-5 minutes, turning occasionally. Transfer to a plate.
In the same skillet, add 1 tablespoon olive oil, remaining shallot, garlic, 1 tablespoon ginger, bell peppers, butter, and curry paste. Sauté until fragrant, about 2 minutes. Stir in coconut milk and 3 tablespoons tamari, then return meatballs to skillet. Simmer until meatballs are fully cooked, about 5 minutes. Stir in chopped cilantro.
Serve the meatball curry over rice with fresh lime, basil, and additional green onions.