Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the broccoli florets and cook undisturbed for about 2 minutes. Stir and continue cooking for 3-4 minutes until tender.

In the same skillet, add the remaining 1/2 tablespoon of olive oil. Increase the heat to medium-high and brown the ground chicken for about 5-6 minutes, breaking it up as it cooks.

Whisk together the sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ground ginger in a mixing bowl.

Pour the sauce mixture over the browned chicken in the skillet and simmer for 2-3 minutes until the sauce thickens slightly.

Reintroduce the cooked broccoli to the skillet and stir gently to combine. Heat through for an additional minute.

Transfer the dish to a serving dish and garnish with toasted sesame seeds and sliced green onions. Serve warm.