Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine ground chicken, beaten egg, panko breadcrumbs, green onions, garlic, ginger, fish sauce, sesame oil, red pepper flakes, salt, and black pepper. Mix gently until just combined.

Scoop about 2 tablespoons of the mixture and roll it into a ball. Place on the lined baking sheet, spaced about 1 inch apart.

Optional: Heat oil in a skillet over medium-high heat and brown the meatballs for about 2 minutes on each side.

Bake the meatballs in the preheated oven for approximately 18-20 minutes, or until they reach an internal temperature of 165°F (74°C).

In a small saucepan, combine sweet chili sauce, honey, rice vinegar, sriracha (if using), and lime juice. Heat over low heat until it thickens slightly, about 3-5 minutes.

Once baked, place the meatballs in a bowl and pour the warm sweet chili glaze over them. Toss gently to coat and return to the baking sheet for an additional 3-4 minutes.

Garnish with chopped cilantro, extra green onions, and sesame seeds. Serve immediately.