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Combine the chicken broth, star anise, cloves, cinnamon stick, fish sauce, sriracha and lime juice in a stockpot over medium heat.
Slice the ginger into ¼-inch thick pieces and smash them gently with the flat side of a knife. Do the same with the garlic, add both to the broth and bring it to a slow simmer. Cover and cook for 30 minutes.
While the broth simmers, combine the ground chicken, panko, cornstarch, fish sauce, lime juice and garlic in a mixing bowl.
Form the mixture into 1-inch meatballs and set aside. Tip: This mixture is very sticky. Wet your hands in cool water to make rolling the meatballs easier.
Place the rice noodles in a large bowl and cover with hot water. Allow to soak until soft and pliable, 10 to 12 minutes, drain and divide between four serving bowls (see notes).
Using a large slotted spoon, remove the spices, ginger and garlic from the broth and turn up the heat to bring it to a rapid simmer.
Begin adding meatballs, a few at a time, letting each batch cook for about 1 minute before adding more.
Continue simmering until the meatballs are cooked through, 6 to 7 minutes.
To finish, top each bowl of noodles with a portion of the scallions and cilantro. Ladle the meatballs and broth over top. Add a lime wedge and serve immediately.