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In a glass jar, whisk together ⅓ cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.
Add the chicken, ginger, garlic, *panko, and a pinch of pepper to a bowl. Mix until combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
Heat a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the skillet. To the skillet, add the shallots, peppers, and peanuts, cook another 2-3 minutes, until the peppers begin to char. Pour in the honey/soy sauce mix. Add back the meatballs. Bring the sauce to a boil over medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the basil.
Meanwhile, cook rice noodles according to packaged directions. Drain and toss with a couple drizzles of olive oil and the sesame seeds. (*Or just sub small drizzle sesame oil for the olive oil and forego the seeds)
To serve, divide the noodles among bowls and top with meatballs. Serve with additional herbs, limes, and mango chili sauce (if desired). Enjoy.