In a large bowl, combine the chicken pieces, sweet paprika, garlic powder, sea salt, cracked black pepper, egg, and cornflour. Mix until the chicken is evenly coated. Set aside.

For the sauce, in a medium bowl, mix together the freshly minced garlic, freshly minced ginger, sweet chili sauce, tamari or soy sauce, and vinegar. Set aside.

Heat oil in a large frying pan over medium-high heat. Carefully add the chicken and cook for 5-6 minutes, flipping halfway through, until the chicken is golden and cooked through. Drain the chicken on a paper towel to absorb excess oil.

Discard any excess oil from the pan and wipe it clean. Reduce the heat to medium-low, add the sauce to the pan, and simmer for 2-3 minutes until slightly thickened.

Turn off the heat and return the cooked chicken to the pan, tossing to coat it evenly in the sauce.

Serve the sweet chili chicken over steamed rice, garnished with sliced spring onion and sesame seeds for added flavor and texture.

Air Fryer Instructions: Prepare the chicken with egg, spices, and seasoning as directed, excluding cornflour. Coat each piece with cornflour for a crispy coating. Spray the air fryer basket with oil, place chicken in a single layer, and spray the top generously with oil. Air fry at 200°C (400°F) for 6-8 minutes, shaking or turning halfway, until golden and cooked. Make the sauce on the stovetop and toss the crispy chicken in the sauce before serving.