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Drizzle the sunflower or coconut oil into a stainless steel everyday pan or cast iron skillet with high sides over medium heat. Add the ground chicken, sprinkle the salt over the chicken, and cook, breaking up with a bamboo or wooden spoon until opaque and no longer pink. Stir in the minced garlic and ginger, raise the heat to medium high, and cook until fragrant, about 1 minute. Stir in the chili garlic paste and brown sugar and cook for 30 seconds. Whisk together the soy sauce, sesame oil, and 1 1/4 cups chicken stock and pour over the chicken. Bring to a simmer.Whisk together the remaining 1/4 cup of chicken stock and the cornstarch until smooth. Pour into the simmering chicken and sauce, stirring vigorously until combined. Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.Remove from the heat and stir in the sesame seeds and green onions. Serve hot on rice, warm on lettuce leaves, or cold on salads.