Preheat oven to 210 degrees celsius (fan forced).
Lightly spray a non-stick mini-muffin tray with cooking spray and set aside (if you don't have a mini-muffin tray, lightly spray a non-stick baking tray).
Place the chicken mince, panko crumbs, garlic, ginger, soy, sweet chilli sauce and lime juice into the Thermomix bowl. Mix for 5 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat once more or until combined.
Roll mixture into heaped tablespoon sized balls using wet hands (see Notes).
Place one ball into each hole of the mini-muffin tin.
Bake in the oven for 15 minutes, then brush with 2 tbs sweet chilli sauce and sprinkle with sesame seeds.
Bake for a further 2 minutes or until cooked through.
To make the dipping sauce, mix the extra ⅓ cup of sweet chilli sauce and 1 & ½ tbs lime juice in a small serving bowl.