Heat the oven to 425F. Line a rimmed baking sheet with parchment paper, brush the paper with 1 1⁄2 teaspoons of grapeseed oil, and set aside. Combine the chicken, breadcrumbs, egg, soy sauce, sesame oil, garlic, ginger, mint, cilantro, and salt in a large bowl. Using clean hands, mix everything together until evenly blended. Using your hands, form the mixture into eight 1 1⁄2-inch balls and place them, evenly spaced, on the prepared baking sheet.
Drizzle the meatballs with the remaining 1 1⁄2 teaspoons of grapeseed oil and place in the oven. Bake for 12 to16 minutes until an instant-read thermometer placed in the center of the meatballs reads at least 165°F. Remove from the oven and let cool before storing in an airtight container in the refrigerator.