Roast grated coconut in a heavy bottom pan on medium low heat for 2 minutes. Keep the coconut aside. In the same pan, add oil and sauté thinly sliced onions for about 20 mins until they turn golden brown on medium low heat.
While the onions are browning, make a fine paste of ginger, garlic, green chili, and a handful of cilantro. Mix it with ground chicken, turmeric, red chili powder, whole wheat flour, and salt to taste. Apply oil to palms and make balls about the size of small limes and keep them aside.
Take the browned onions out of the pan. Make a fine paste of roasted coconut, browned onions, ginger, garlic, and cilantro.
Heat oil in the same pan and add the masala paste and pureed tomatoes to it. Cook on medium heat for 5-7 minutes. Add red chili powder, garam masala and turmeric. Add salt to taste, mix well and add ¾ cup of water and mix well. After the gravy comes to another boil, arrange the kheema balls on top of the gravy. Cover and cook on low-medium for 10 mins.
Stir gently and cook another 5 minutes. Garnish with chopped cilantro.
Serve with steamed basmati rice or thin rice flour crepes!