Tear the bread slices and place in a food processor. Process to make fine breadcrumbs. Set aside.

Preheat oven to 200C or 400F. Line a baking tray with parchment (baking) paper. Set aside.

Place chicken, breadcrumbs, ground turmeric, ground coriander, garam masala, ground fennel, ground black pepper, paprika, chili powder, garlic, ginger, lemon juice, coriander (cilantro) leaves and onions in a large bowl. Season with salt. Mix. Make small lemon sized balls out of the mixture. ( I got around 42 meatballs). Transfer the balls onto a baking tray. Bake for 20-25 minutes. Remove from oven. Set aside.

Meanwhile, to make the glaze, heat oil in a large frying pan over medium-high heat. Add garlic and ginger. Saute for a minute or until aromatic. Add tomato sauce, soy sauce, chili sauce (if using) and vinegar. Cook for few minutes. Add the baked chicken meatballs into the pan. Toss.

Garnish with coriander (cilantro) leaves if you like.