To make the meatballs. Add the chicken, green onions, 1 clove grated garlic, 1 tablespoon grated ginger, cilantro, Worcestershire sauce, and a pinch each of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs).Heat the oil in a large skillet over medium-high heat. Add the meatballs and sear until crisp and mostly cooked through, about 5-8 minutes, turning them 2-3 times. Meanwhile, make the sauce. In a glass jar, combine the tamari, 1/3 cup water, 3 cloves grated garlic, 1 tablespoon grated ginger, chili sauce, honey, and sesame seeds. In a small bowl, mix the cornstarch with 1 tablespoon water. Pour the sauce over the meatballs. Simmer 2-3 minutes, then add the cornstarch, and cook until the sauce lightly coats the meatballs.Add the cucumbers to a bowl and toss with 1 tablespoon of salt. Let sit 5 minutes, then drain out the water. Add the mango, gochugaru flakes, tamari, and sesame seeds. Spoon the rice into bowls. Add the salad, the meatballs, and a handful of green onions and basil.