1. In a bowl, combine ground chicken, shredded zucchini, green onions, one shallot, 2 teaspoons of ginger, one garlic clove, cayenne pepper, black pepper, and 1 1/2 teaspoons of tamari or soy sauce. Mix until well integrated.
2. Shape the mixture into approximately 15-16 tablespoon-sized meatballs.
3. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Sear meatballs, turning occasionally, until browned on all sides, about 4-5 minutes. Remove and keep aside.
4. To the same skillet, add remaining tablespoon of olive oil, chopped red bell pepper, second shallot, second garlic clove, 1 tablespoon ginger, butter, and the Thai red curry paste. Sauté until aromatic, about 2 minutes.
5. Stir in the coconut milk and remaining tamari or soy sauce, mixing to combine.
6. Return the meatballs to the skillet and simmer in the sauce until fully cooked, about 5 minutes.
7. Incorporate fresh cilantro, then serve over steamed rice, garnished with fresh basil, green onions, and a squeeze of lime juice.