Combine the ground chicken (or turkey), garlic powder, cumin, chili powder, smoked paprika, red pepper flakes, brown sugar, ginger paste (or ground ginger), lime juice, and Worcestershire or soy sauce in a medium mixing bowl and stir gently until just combined; do not overwork the meat.
Cover the bowl and refrigerate the meat mixture for 30–60 minutes to let the flavors meld and to firm up for easier scooping.
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
Use a 1-inch scoop or a spoon to portion the meat and drop balls onto the prepared baking sheet about 1 inch apart; do not roll—these are drop meatballs.
Bake the meatballs in the preheated oven for 12–15 minutes, until just cooked through; avoid overbaking.
Meanwhile, warm about 1 cup of the Peruvian green sauce (or just enough to cover the bottom) in a small skillet over medium-low heat.
When meatballs are done, transfer them to the skillet and gently cook over medium-low until the sauce is heated through and the meatballs are hot, about 1–2 minutes.
Drizzle extra green sauce over the meatballs and serve immediately.
