1. Cut the chicken into bite-sized pieces and pat them dry with paper towels. Season with salt and black pepper, then toss with cornstarch until lightly coated.

2. In a bowl, whisk together soy sauce, fish sauce, honey or brown sugar, lime juice, rice vinegar, chili paste, garlic, ginger, and oyster sauce until well combined.

3. Heat vegetable oil in a large skillet or wok over medium-high heat until hot.

4. Add the chicken in a single layer and cook until golden brown on one side, then turn and cook until fully done and lightly crisp on the outside.

5. Add the sliced red chilies and stir briefly to release their flavor.

6. Pour the prepared sauce into the pan and toss the chicken until every piece is evenly coated.

7. Let the sauce simmer for 2 to 3 minutes until it thickens into a sticky, glossy glaze.

8. Drizzle in sesame oil and toss once more for extra aroma and shine.

9. Transfer to a serving plate and garnish with fresh cilantro and sesame seeds.

10. Serve hot with jasmine rice and lime wedges.