Step 1

Pat the chicken dry and cut each chicken breast into ½-inch cubes.

Step 2

In a large bowl, combine cornstarch, paprika, salt, and pepper. Add the chicken, tossing to coat.

Step 3

In a large, nonstick skillet over medium-high heat, add oil.* Once hot, add the chicken to the pan and cook until golden brown on all sides (about 5-7 minutes). Chicken is fully cooked when it reaches an internal temperature of 165°F. Transfer the chicken to a plate and tent to keep warm as you make the sauce.

Step 4

To the same skillet, add the Thai sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey. Stir together and cook until heated through.

Step 5

Add the cooked chicken back into the sauce and toss to coat evenly.

Step 6

Serve over cooked white rice, garnished with chopped green onions and sesame seeds.