Step 1: Cut the chicken into bite-sized chunks. In a bowl, combine sweet chili sauce, soy sauce, garlic, and ginger. Add chicken and stir until coated. Cover and refrigerate for 30 minutes.

Step 2: In a separate bowl, combine cornstarch with a pinch of salt and pepper. Remove chicken from marinade with a slotted spoon, allowing excess to drip off. Coat each piece in cornstarch.

Step 3: Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes per side until golden and cooked through. Cook in batches if needed.

Step 4: Remove chicken and set on a paper towel-lined plate. Reduce skillet heat to medium and add remaining marinade. Simmer for 2 minutes until slightly thickened.

Step 5: Return chicken to the skillet and toss to coat in the glaze. Cook for another 2–3 minutes to combine flavors.

Step 6: Transfer to a serving platter. Garnish with green onions and sesame seeds. Serve over rice or noodles.