Slice each breast lengthwise into strips, then cut across into ½-inch cubes.

Peel and mince the garlic. Grate the ginger. Slice the green onions into thin rings.

Whisk the sweet chili sauce, garlic, ginger, soy sauce, and rice vinegar in a small bowl.

Rinse the jasmine rice in a fine mesh sieve. Cook in the small saucepan with the lid on, then fluff with a fork.

Toss the diced chicken with cornstarch, salt, and black pepper until every piece has a dry white coat.

Heat a thin layer of vegetable oil in the skillet until it shimmers. Lay the chicken in a single layer, spaced apart.

Turn as the undersides turn golden-brown and crisp. Cook 5–10 minutes until every piece is golden-brown and crisp on all sides, with no pink left.

Lift the chicken out with a slotted spoon onto a plate.

Pour the sauce into the skillet over low heat and simmer gently until it thickens into a glossy red syrup.

Return the chicken to the sauce and toss until every piece wears a sticky red glaze.

Scatter green onions and sesame seeds over the chicken. Serve over steamed jasmine rice.