To make the chicken meatballs, place the chicken, chia seeds, garlic, ginger, hoisin, chilli and onion in a bowl and mix to combine. Roll heaped tablespoons of the mixture into balls, place on a tray lined with baking paper and set aside.
Pour the oil onto a large deep-sided baking tray. Bake for 5 minutes or until hot. Add the meatballs to the tray and bake for 5 minutes.
To make the sticky soy sauce, whisk together the soy, miso, mirin, sesame oil, vinegar and honey.
Remove the meatballs from the oven and carefully pour the soy mixture over the meatballs. Return to the oven and bake for 15 minutes or until the meatballs are cooked through and the pan sauce is thickened.
To serve, place noodles and zucchini into serving bowls and sprinkle with sesame. Top with meatballs, sticky soy sauce and coriander.