Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Add the broccoli florets and cook untouched for about 1-2 minutes until they start to brown slightly. Stir and continue cooking for 3-4 minutes more until bright dark green and tender-crisp, then transfer to a plate.

In the same skillet, add the remaining olive oil over medium-high heat. Add the ground chicken, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until browned and reaches an internal temperature of 165°F.

In a bowl, combine sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ground ginger. Whisk until smooth and well-blended.

Once the chicken is fully cooked, lower the heat to medium and pour the sauce over the chicken. Stir for about 2 minutes, allowing the sauce to caramelize and thicken slightly.

Add the sautéed broccoli back into the skillet, gently toss together for 1-2 minutes until well incorporated. Garnish with sesame seeds and green onions before serving.