Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine ground chicken, egg, panko breadcrumbs, minced garlic, finely chopped jalapeño, and a blend of fresh herbs. Add turmeric, yellow curry powder, cumin, and kosher salt. Mix gently and shape into meatballs on the prepared baking sheet.

Bake for 15-20 minutes until golden brown and cooked through.

While meatballs bake, heat coconut oil in a skillet over medium heat. Sauté garlic, ginger, green onions, carrots, and green beans for 5-7 minutes.

Add coconut milk and water to the skillet, stir in rice, cover, and cook on low for 15-20 minutes until rice is fluffy.

Whisk together coconut milk, tahini, minced garlic, maple syrup, and spices until smooth for the curry sauce.

To serve, layer rice and sautéed vegetables in a bowl, top with meatballs, and drizzle with curry sauce. Garnish with lime and herbs if desired.