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

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

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.

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

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

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