Combine crabmeat, mayonnaise, chives, lime juice, honey, and 1 tablespoon chili sauce in a bowl; season with salt and pepper.

Stir to break up some crabmeat.

Form mixture into 8 firm crab cakes.

Refrigerate crab cakes for 25 minutes to firm.

Puree mango, 1 tablespoon oil, and remaining chili sauce in a blender until smooth.

Season mango puree with salt and pepper.

Place flour, beaten eggs, and panko in separate shallow bowls.

Dust crab cakes with flour, shaking off excess.

Dip crab cakes in egg, then coat with panko.

Repeat with remaining crab cakes.

Heat 3 tablespoons oil in a skillet until shimmering.

Cook 4 crab cakes over medium-high heat for 3 minutes per side, until browned and crisp.

Drain crab cakes on a wire rack over a baking sheet.

Repeat with remaining oil and crab cakes.

Drizzle mango puree on 4 plates and place 2 crab cakes on each.

Mound micro greens alongside and serve immediately.