In a large bowl, combine the ground chicken, egg, ground oats, green onion,  jalapeno, ginger, chives, salt, and pepper. Mix together with hands and roll into 16 equal sized balls.

Heat a large skillet over medium high heat and add the garlic infused olive oil. Add the meatballs to the pan (make sure not to overcrowd, you may need to do this in batches) and brown on most sides. This takes about 6-7 minutes, rotating them every so often. Transfer the browned meatballs to a plate and set aside.

Turn the heat to medium low and add the almond milk, peanut butter, lime juice, tamari, and crushed red pepper. Gently whisk together until combined. Add the carrots, bell pepper and zucchini as well as the meatballs. Turn the heat back up to medium high to bring the sauce to a low boil.

Cover the pan, reduce the heat to low and allow to simmer for 15 minutes.

Serve over brown rice, quinoa, or anything else you can think of.