1. Prepare fig chutney by combining red wine vinegar, brown sugar, onion, ginger, mustard seeds, lemon zest, salt, allspice and cloves in a large saucepan. Bring to a boil over high heat; reduce heat to low and simmer until mixture is thickened and reduced by about two-thirds, about 15 minutes.

2. Add figs and cook gently until they are very soft and beginning to fall apart, about 15 to 20 minutes more. Remove from heat and set aside.

3. Preheat oven to 350°F. In a large bowl, combine ground chicken, sage, basil, soy sauce, ketchup, orange zest, cinnamon, bread crumbs, eggs and garlic.

4. Form mixture into meatballs and place on a baking sheet lined with parchment paper. Drizzle meatballs with olive oil and place in hot oven. Bake 35 to 40 minutes until chicken is cooked through.

5. While meatballs are baking, prepare sage aioli by combining mayonnaise, garlic, sage, lemon juice, salt and pepper in a small bowl. Stir well to combine.

6. To assemble sandwich, spread rolls or bread with sage aioli. Add three meatballs to each sandwich; top with arugula and fig chutney.