In a large bowl, combine chicken, bread crumbs, zucchini, 1 tablespoon soy sauce, garlic, ginger, chili paste, rice vinegar and 2 teaspoons of sesame oil until just combined. Mixture will be wet. Refrigerate for 15-20 minutes.
Preheat oven to 400* Once meatball mixture is chilled, roll about 1 tablespoon of meat into a ball and place on a parchment lined baking sheet. Complete until all the meatballs are formed (about 25 meatballs.) Bake for 8-10 minutes or until meatballs are cooked through.
While meatballs are baking, bring 2 cups water to a boil in a small saucepan. Add ramen noodles and simmer 3-4 minutes, separating the noodles as they cook with a fork or tongs . Remove from the heat and let the noodles absorb any remaining liquid, about 5 minutes. Once there is no liquid left, stir in 1 tablespoon each of sesame oil and soy sauce. Serve meatballs on top of ramen noodles and garnish as desired. Noodles are delicious served hot or cold.