Pat the boneless chicken thighs dry with paper towels and season with salt and black pepper. Toss in cornstarch until coated.

In a bowl, combine sweet chili sauce, soy sauce, honey, sriracha, minced garlic, grated ginger, lime juice, and sesame oil. Whisk until blended.

Heat olive oil in a large skillet over medium-high heat for 1-2 minutes until shimmering.

Add the coated chicken to the skillet in a single layer. Cook for 4-5 minutes without disturbing, then flip and cook for another 4-5 minutes until cooked through.

Reduce heat to medium-low, pour the sauce over the chicken, stirring gently to coat well.

Allow the sauce to simmer for 3-4 minutes until it thickens and becomes glossy.

Taste and adjust seasoning with lime juice or sriracha as needed.

Transfer the chicken to a serving platter, garnishing with sliced green onions and sesame seeds. Serve hot.