Begin by slicing your boneless, skinless chicken breasts or thighs into bite-sized pieces. In a large mixing bowl, toss the chicken pieces with cornstarch until they are lightly coated. Set aside while you heat the oil.

In a large skillet, add about 2 tablespoons of cooking oil and place it over medium-high heat until shimmering.

Carefully add the coated chicken to the hot skillet in a single layer and let it cook undisturbed for about 5-7 minutes, until golden brown.

While the chicken is cooking, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and rice vinegar.

Once the chicken is cooked through, reduce heat to medium and pour the prepared sauce over the chicken in the skillet. Stir gently to coat.

Spoon the coated chicken over fluffy cooked rice and garnish with sesame seeds and sliced green onions before serving.