1. In a food processor combine all the MEATBALL ingredients except the panko breadcrumbs and pulse until chicken is ground and the spices are mixed in thoroughly. Add the panko and pulse a few times until they are fully combined.

2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

3. Form the chicken mixture into meatballs roughly 1-inch in diameter. Set the chicken meatballs on the lined baking sheet. Bake for 12 minutes.

4. In the meantime make the sauce: In a large skillet stir together the olive oil and the SAUCE spices (chili powder, turmeric, garam masala, coriander, ginger, cumin, garlic) until well combined. Turn the heat up to medium-high and stir until the spices become aromatic and foamy, take care not to burn them, this should take less than 2 minutes.

5. Immediately add the serrano pepper and diced onion and cook for 2-3 minutes until the onion softens. Then add the tomatoes, chicken stock, and salt and bring to a boil. Stir well and allow to simmer for about 10 minutes.

6. Add the heavy cream, cilantro, and lime juice and stir together. Taste and add salt and/or pepper if needed.

7. Add the meatballs to the sauce and simmer, stirring and coating them with sauce for 5 minutes.

8. Serve with the rice and naan bread.