In a large mixing bowl, add the ground chicken, egg, 1 cup of panko bread crumbs, sesame oil, soy sauce, milk, garlic powder, and ground ginger. Mix until fully combined.

Roll the mixture into about 20 meatballs. The mixture will be slightly sticky. Place the meatballs on a plate or baking sheet.

Sprinkle the remaining 1 cup of panko bread crumbs over the meatballs and roll each one until fully coated.

Heat a large skillet over medium heat and pour in enough oil to coat the bottom of the pan, about 1/4 inch deep. Once the oil is hot, add the meatballs in a single layer. Work in batches if needed.

Cook the meatballs for 2 to 3 minutes per side, turning until golden brown and fully cooked through, about 10 to 12 minutes total. Transfer to a paper towel lined plate.

In a small bowl, whisk together the mayo, sweet chili sauce, sriracha, and honey until smooth.

Place the meatballs on a serving platter and drizzle the Bang Bang sauce over the top. Sprinkle with chopped cilantro and serve immediately.