In a mixing bowl, combine the ground chicken, shredded zucchini, chopped green onions, one chopped shallot, two teaspoons of grated ginger, one clove of grated garlic, cayenne pepper, a pinch of black pepper, and two teaspoons of tamari. Mix well until all ingredients are thoroughly combined.

With oiled hands, form the mixture into tablespoon-sized meatballs. Ensure that they are well-shaped and uniform for even cooking.

Heat a large skillet over medium-high heat and add two tablespoons of olive oil. Once hot, add the meatballs and sear them until they develop a crispy exterior, about 4-5 minutes, turning occasionally for even cooking. Once seared, transfer the meatballs to a plate.

In the same skillet, reduce the heat slightly and add one tablespoon of olive oil. Then add the remaining chopped shallot, garlic, tablespoon of ginger, sliced bell pepper, butter, and curry paste. Sauté for about 2 minutes until fragrant.

Stir in the coconut milk and three tablespoons of tamari, mixing well. Return the seared meatballs to the skillet and let them simmer in the coconut curry sauce until fully cooked through, approximately 5 minutes.

Finally, stir in the chopped cilantro before serving. This curry is fantastic served over steamed rice and topped with fresh lime, basil, and additional green onions for that perfect finishing touch.