In a large skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Once shimmering, add the broccoli florets, allowing them to sear for 1-2 minutes undisturbed until lightly browned. Stir and cook for an additional 3-4 minutes until they turn a vibrant dark green. Transfer the broccoli to a plate and set aside.

In the same skillet, add the remaining olive oil and bring up to medium-high heat. Add the ground chicken, breaking it apart with a spatula. Cook for about 5-7 minutes, stirring occasionally, until fully cooked and browned all over, with no pink remaining.

While the chicken cooks, grab a bowl and combine the sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ground ginger. Whisk until the ingredients blend smoothly.

Once the ground chicken is cooked through, pour your sauce mixture over the chicken in the skillet. Stir gently to incorporate, allowing the sauce to coat the chicken evenly. Continue cooking for about 2-3 minutes until the sauce thickens slightly.

Carefully return the cooked broccoli back to the skillet, mixing it into the ground chicken and sauce combination. Stir thoroughly for about 1-2 minutes.

Remove the skillet from heat and transfer your delicious one-pan meal to a serving dish. Garnish generously with sesame seeds and chopped green onion. Serve hot.