Heat the oven to 400°F.

• If using, let the butter come to room temperature.
• Zest and juice the lime, keeping the zest and juice separate. Set aside the juice for the yakitori dipping sauce.
• Coarsely chop the cilantro.
• Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.

In a medium bowl, stir together the lime zest, cilantro, and almond meal. Add the chicken, season generously with salt and pepper, and mix until just combined. Refrigerate the chicken mixture while you prepare the vegetables.

• Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
• Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise and then crosswise into 2-inch lengths.
• Trim the root ends from the scallions; thinly slice the scallions.
• If using, in a small bowl, mash together the butter and miso with a fork.

On a sheet pan, toss the cauliflower and carrots with 2 tablespoons oil; season generously with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until tender and browned, 20 to 25 minutes. Remove from the oven and toss with the scallions and miso butter, if using.
While the vegetables roast, prepare the meatballs.

• Using wet hands, form the chicken mixture into 1½-inch meatballs. Thread the meatballs onto the wooden skewers.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the skewers and cook, turning once, until browned and cooked through, 8 to 10 minutes.
While the meatballs cook, prepare the yakitori dipping sauce.

• Grate or peel and finely chop enough ginger to measure 1 teaspoon.

In a small bowl, stir together the lime juice, ginger, and yakitori dipping sauce base. Season to taste with salt and pepper.

Transfer the skewers and roasted vegetables to individual plates. Serve the yakitori dipping sauce on the side.