Begin by cutting the chicken breasts into bite-sized pieces. In a mixing bowl, blend the sweet chili sauce, soy sauce, minced garlic, and ginger. Add the chicken pieces to the bowl, tossing to coat them thoroughly. Cover and let marinate in the fridge for at least 30 minutes.

While the chicken marinates, combine the cornstarch with salt and pepper in a separate bowl for coating. Prepare your skillet or wok for cooking.

After marinating, drain excess marinade and dredge each chicken piece in the seasoned cornstarch, ensuring a good coating.

Heat the vegetable oil in the skillet or wok over medium-high heat. Add the coated chicken pieces, cooking for about 5-7 minutes until golden brown and cooked through.

Once cooked, transfer to a serving platter, garnish with green onions and sesame seeds, and serve with rice or noodles.