In a large bowl, combine the chicken, lemongrass, ginger, oyster sauce, 1 tablespoon of the chili sauce and the bread crumbs. Sprinkle with salt and pepper and mix to combine. Shape tablespoons of the mixture into balls. Heat the oil in a frying pan over high heat. Add the meatballs and cook, stirring every so often, until they are browned and cooked through, about 6-8 minutes. Place the remaining chili sauce in a bowl and and add the cooked meatballs. Toss to coat and keep warm.

Place the mayonnaise and lime juice in a large bowl and stir to combine. Add the cabbage and carrots and sprinkle with salt and pepper. Toss to combine.

To serve divide the slaw between 4 plates. Top with the meatballs and sprinkle with the sesame seeds.