Heat a large pan to medium heat. Add 1 tablespoon olive oil and heat.
Add celery, onion and peppers. Cook about 5 minutes to soften.
Add garlic and cook 1 minute, stirring.
Remove from heat and add contents to a mixing bowl. Cool slightly.
Add the ground chicken, panko, egg, gochujang, ginger powder and chili flakes. Add salt and pepper to your tastes.
Hand mix the meat mixture until everything is combined, but do not over mix. If you over mix with your hands, the meatballs can become mealy.
Form the meat mixture into 1-inch sized meatballs. You should get about 16 meatballs, about an ounce each or so.
Preheat your oven to 400 degrees F.
Heat the pan again to medium heat and add remaining olive oil. Brown the meatballs 3-4 minutes, rolling them a bit to brown all of the sides.
Transfer the pan to the oven and bake the meatballs for 10 minutes, or until the chicken meatballs are cooked through.