• Preheat your oven to 375°F and prepare a large baking tray by lining it with parchment paper or a silicone baking mat for easy cleanup and even cooking.
• Pat the chicken breasts thoroughly dry with paper towels to remove any excess moisture. Slice the chicken into 1-inch bite-sized cubes. Place them in a mixing bowl and season generously with salt, paprika, and black pepper. Let the seasoned chicken rest for at least 5 minutes to absorb the flavors.
• Place the flour into a large zip-top bag and add the cubed chicken. Seal the bag tightly and shake it well until every piece is coated in flour. This ensures a light barrier that helps the egg wash adhere more effectively.
• Set up a dredging station with two shallow dishes—one with the beaten eggs and the other with breadcrumbs. Dip each piece of floured chicken into the egg wash, coating it completely, then transfer it to the breadcrumbs. Press gently to help the breadcrumbs cling to the chicken for a crisp, even coating.
• Arrange the breaded chicken pieces evenly on the prepared baking sheet. Give them a light spray of cooking oil to help achieve a golden, crunchy finish during baking. Bake for 25 to 30 minutes, or until the coating is crisp and the chicken is fully cooked through. The internal temperature should register at least 165°F on a meat thermometer.
• Once cooked, transfer the hot chicken bites to a large bowl and pour over the sweet chili sauce. Toss gently to coat every piece evenly. If you’re using homemade sauce, you can toss the chicken directly into the saucepan after the sauce is cooked and thickened.
• Garnish the coated chicken bites with a sprinkle of sesame seeds and finely chopped green onions for added texture and a fresh pop of flavor.

To make homemade sweet chili sauce:

• In a mixing bowl, whisk together rice vinegar, fish sauce (or soy sauce), brown sugar, sambal oelek, cornstarch, and water until smooth and lump-free. Pour the mixture into a shallow saucepan and bring it to medium heat. Stir continuously for 3–4 minutes, allowing the sauce to bubble gently and thicken to your desired consistency. Once ready, use it immediately to coat the chicken or store it in a jar for later use.