Prepare the dipping sauce by combining all of the ingredients in a food processer and pulse to combine. pour sauce into a container and set aside.
Trim any fat off the boneless skinless chicken thighs then slice into quarters and place in the same food processor (no need to clean out from the dipping sauce). Pulse until chicken is ground into small even pieces. Don't over fill the food processor so work in batches. Transfer the chicken to a large mixing bowl and set aside.
Once all of the chicken is ground, chop the cabbage, garlic, peeled ginger and carrots into a fine dice using the food processor. Also work in batches and add to the mixing bowl as well.
Scrape down the sides of the food porcessor then pour in remaining ingredents of the meatball mixture and pulse just enough to combine into a paste. Fold that mixture into the veggies and chicken to complete the meatball mixture and let them chill in the fridge for about 30 minutes to tighten up.
Add enough water to the wok so the bamboo steamer barely touches the water and bring to a simmer. Next line the bamboo baskets with sheets of parchment paper or green cabbage leaves.
Using a 2oz scoop portion the meatballs right into the steamer baskets leaving 1 inch of space in between each meatball for even air flow. Place the baskets over the wok and steam for 10-12 minutes until fully cooked (165 degrees F)
Serve Thai Chicken Meatballs with the dipping sauce and garnish with fresh cilantro, sliced jalapenos, sesame seeds and chili threads (optional)
About 3 meatballs and 1 tbsp of dipping sauce per serving