Mix the Meatball Base: Start by placing ground chicken in a large bowl. Add garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, lime juice, salt, and pepper. Use clean hands or a spoon to gently mix until just combined. Avoid overworking the mixture since that can make the meatballs dense instead of tender.
Shape the Meatballs: Lightly oil your hands, then scoop out small portions of the mixture. Roll into evenly sized balls, about one and a half inches wide. Place them on a plate as you work. Keeping the size consistent helps everything cook evenly and stay juicy.
Cook Until Golden: Heat a large skillet over medium heat and add a thin layer of oil. Place meatballs into the pan with space between each one. Cook while turning gently so all sides brown evenly. This takes about eight to ten minutes, and the meatballs should feel firm but springy when done.
Make the Peanut Sauce: While the meatballs cook, whisk peanut butter, soy sauce, brown sugar, honey, rice vinegar, sesame oil, and warm water in a bowl. Stir until smooth and creamy. Add chili paste if you like heat. Adjust thickness by adding a splash of water if needed.
Bring It Together: Lower the heat under the skillet and pour the peanut sauce over the cooked meatballs. Gently stir so each one gets coated. Let everything simmer together for two to three minutes until the sauce thickens and hugs the meatballs.
