Step 1: Into a stainless steel everyday pan or cast-iron skillet with high sides heat the sunflower oil or coconut oil over medium heat. Once hot, add the ground chicken and season with salt. Using a bamboo wooden spoon, break the chicken as it cooks until opaque and no longer pink. Next, stir in the minced garlic and ginger. Adjust the heat to medium-high and continue to cook for another minute until aromatic. Add the chili garlic paste and brown sugar. Stir and cook for additional 30 seconds. In a small bowl, whisk the soy sauce, sesame oil, and 1 1/4 cups of chicken stock until well blended. Pour this over the chicken and bring the mixture to a simmer.
Step 2: Combine the rest of the 1/4 c chicken stock and cornstarch until smooth. Pout this into the skillet while the sauce is simmering, stirring vigorously until blended. Return the mixture to a simmer, then adjust the heat to medium-low and allow it to bubble for about 3 minutes until thickened. If the sauce starts to get too thick, add 1 tbsp chicken stock at a time.
Step 3: Take the skillet off the heat and stir in the sesame seeds and green onions. Serve the sesame chicken immediately over rice, or warm on lettuce leaves. You can also enjoy this cold on salads.