Begin by cutting the chicken breasts into bite-sized pieces. In a mixing bowl, combine the sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.

In another bowl, place the cornstarch and season it lightly with salt and pepper. Remove the marinated chicken from the refrigerator and dredge each piece in the cornstarch.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

In the same skillet, reduce heat to medium and add the remaining marinade. Bring to a simmer to thicken. Add the fried chicken back in, tossing until well coated and cooking for an additional 2-3 minutes.

Taste the glaze and adjust seasoning if needed.

Transfer the glazed chicken to a serving platter, garnish with green onions and sesame seeds, and serve with rice or noodles.