Add the ground chicken to a medium sized bowl. Add the almond flour, scallions, garlic, ginger, fish sauce, curry paste, and herbs. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large parchment-lined baking sheet. If the meat is more moist and isn't rolling and holding shape, add a little more almond flour, as needed. Bake for 20 minutes, until lightly browned and cooked through.
While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add ghee or coconut oil. Add the vegetables: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry pasted all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh lime juice and zest, fresh basil and cilantro. Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.