Trim the roots and any dark ends from the green onions and roughly chop into 3–4 pieces each.
Place the chopped green onions, peeled garlic and grated ginger in a food processor.
Trim the ends from the red chilies and add them to the processor.
Pulse the mixture until it is roughly chopped, then add the cilantro, lime zest and salt.
Pulse again until the herbs and aromatics are finely chopped and well combined.
Add the ground chicken to the processor and pulse just until combined—do not over-process.
Wet your hands in a bowl of water, scoop about 1/2 tablespoon of the mixture and shape into small meatballs; place them on a lined baking sheet and repeat until all mixture is used.
Heat the oil in a large frying pan over medium-high heat. Cook the meatballs in batches for 3–4 minutes, turning frequently so they brown evenly and do not burn.
After about 3 minutes, cut one meatball open to check there is no pink; cook a little longer if needed. Serve hot or at room temperature.
