Combine eggs, ground chicken, cilantro, bread, garlic, sesame, Chinese five- spice powder and pepper in a large bowl. Mix well by hand.
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Roll chicken mixture into one inch balls and place on the baking sheet. Bake for 15 minutes and then flip over. Bake an additional 10 to 15 minutes or until inside is no longer pink (meat thermometer temperature of 165F). Transfer meatballs to a slow cooker.
In a medium bowl, stir together cranberry sauce, soy sauce, oyster sauce, rice vinegar and chill pepper flakes. Pour over top of meatballs. Gently stir to coat. Cover.
Cook on high for 1 to 2 hours. Serve immediately or keep warm on low setting for up to two hours.