In a large bowl whisk the soy sauce, sesame oil, 5 spice habanero & ginger, Mirin, red chili flakes and honey. Add the lamb chops to coat. Cover with plastic wrap and refrigerate for 1 hour.
In a food processor, pulse the cilantro, mint, almonds and salt, slowly stream in the EVO until well blended. You can add a little more if the mixture is too thick. Cover with plastic and refrigerate.
In a large skillet over high heat, add the lamb chops, cooking in batches, and cook 3-5 minutes per side for medium rare and 5-8 minutes for well done until all chops are cooked. Transfer to a platter, lightly salt and pepper to taste. Drizzle with the cilantro-mint pesto and garnish with fresh mint leaves.