In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, fish sauce, soy sauce, lime juice, brown sugar, and chopped cilantro. Mix until well combined.
Form the mixture into 1-inch meatballs and place them in the slow cooker.
In a separate bowl, whisk together the coconut milk, red curry paste, peanut butter, soy sauce, lime juice, brown sugar, and chicken broth until smooth.
Pour the sauce mixture over the meatballs in the slow cooker, making sure they are well coated.
Cover and cook on low for 4-6 hours, or until the meatballs are cooked through and tender.
Once cooked, gently stir the meatballs in the sauce to ensure they are evenly coated.
Serve the meatballs with the sauce over rice or noodles, garnished with fresh cilantro and lime wedges.
