Preheat the oven to 190°C.
Pulse chicken, lime juice, five-spice, and soy sauce in a food processor.
Add pork mince, green chilli, and coriander, then pulse into a rough paste.
Season the mixture and form into small, slightly flattened patties.
Fry patties in vegetable oil for 2 minutes per side in an ovenproof pan.
Transfer the pan to the oven and bake for 5 minutes until cooked through.
Boil chillies, sugar, water, and vinegar in a saucepan until thickened.
Whisk lime juice, sesame oil, and soy sauce for the salad dressing.
Toss spring onions, cucumber, and coriander in the dressing to coat.
Serve patties over the salad and drizzle with the warm chilli dip.