Prepare the Chicken: Cut the chicken into uniform 1-inch pieces. In a medium bowl, combine the chicken pieces with cornstarch, soy sauce, egg white, salt, and pepper. Mix thoroughly until every piece is evenly coated. Let it marinate for 10-15 minutes while you prepare the sauce.

Make the Sweet Chili Sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, grated ginger, minced garlic, and honey (if using). Set aside. In a separate small bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry - this will help thicken the sauce later.

Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the chicken pieces in a single layer (you may need to cook in batches). Cook for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.

Combine and Simmer: Reduce heat to medium. Pour the sweet chili sauce mixture into the same skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens slightly. Return the cooked chicken to the skillet and toss to coat evenly in the sauce. Cook for another minute until everything is heated through and well-coated.

Serve and Enjoy: Transfer the sweet chili chicken to a serving plate over steamed rice. Garnish with sliced green onions and sesame seeds. Serve immediately with your favorite vegetables on the side.