In a bowl, combine the chicken, 1 shallot, 1 tablespoon ginger, tamari, and a pinch of pepper, Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).Heat the olive oil over medium heat in a medium pot. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer to a plate.To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Cook until fragrant, about 2 minutes. Stir in the chicken broth and sweet potatoes. Cover and cook over medium heat until the potato is tender about 10 minutes. Add the coconut milk and spinach. Simmer, uncovered another 5-10 minutes, until thickened slightly. Slide the meatballs back into the soup. Stir in the cilantro. Season with salt. Divide the rice among bowls and ladle the soup and meatballs overtop. Drizzle with chili oil. Serve with Naan on the side. Enjoy!