In a large bowl, combine the chicken, breadcrumbs, beaten eggs, minced garlic and ginger, spring onions, salt pepper and chilli flakes.
Mix well until all the ingredients are combined well.
With wet hands, form the mixture into meatballs just smaller than a golf ball. Set aside.
Heat a large skillet or frying pan over medium-high heat. Add a few tablespoons of vegetable oil then add the meatballs.
Cook until browned on both sides then remove from the pan and set aside.
In the same pan, cook the ginger and garlic for 30 seconds until fragrant.
Pour in the soy sauce, water, sriracha, rice vinegar and honey. Bring to a simmer then add the meatballs and cook for 8-10 minutes until the meatballs are cooked through and the sauce has thickened slightly.
Serve the meatballs over rice or noodles, sprinkled with sesame seeds.