In a medium sized pot, add 1/2 cup water, the chicken breasts, garlic paste, jalapeno, salt and pepper. Cover the pot, and boil the chicken until it's cooked through.
Once the chicken is cooked through, remove it from the pot and let it cool.
Shred the chicken with a fork, or you can use a food processor (I used a food processor). Make sure the chicken is cooled down if using food processor to shred it.
Preheat oven to 200 C and prepare a baking sheet by lining it with foil. Spray generously with cooking oil.
Transfer the shredded chicken to a bowl, and add the cheese, mayonnaise, sweet chilli sauce and one egg. Mix until all the ingredients are combined.
Roll this chicken mixture into balls (about 1 tablespoon each).
Now for the breading of these chicken cheese balls: place the remaining egg, bread crumbs and flour in separate shallow dishes. Add one tablespoon of water to the egg and whisk lightly.
Now start by rolling one chicken cheese ball in the flour, then dip it in the egg and then roll it in the breadcrumbs until fully coated. Continue these steps, until all chicken cheese balls have been breaded.
Place the chicken cheese balls on the baking tray, and bake 15-20 minutes or until the chicken cheese balls are golden brown and crispy.
Note: These chicken cheese balls can be made ahead and frozen up to 1 month. Just complete all the steps until the chicken cheese balls have been breaded. Then partially freeze on a freezer safe tray, and then transfer to a zip lock bag. For baking frozen chicken cheese balls: bake as instructed above but the baking time may be a few minutes longer if using frozen chicken cheese balls.