Prepare the Chicken:

• Remove the bones from the chicken breasts while keeping the skin on for a nice crust. Pat dry with paper towels to remove excess moisture.

Prep the Sticky Sesame Sauce:

• In a small bowl, combine water, sweet Thai chili sauce, rice vinegar, sesame oil, oyster sauce, soy sauce, sriracha, and cornstarch. Set aside.

Pan Fry the Chicken:

• Heat avocado oil in a wok or large skillet over medium-high heat.
• Add smashed garlic cloves and the white parts of green onions to the pan. Sauté for a minute until fragrant.
• Place the chicken breasts skin side down in the pan. Allow them to cook undisturbed for about 5-7 minutes until the skin becomes golden and crispy.
• Flip the chicken breasts using tongs and cook for another 5-7 minutes or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Add Sauce:

• Once the chicken is cooked through, pour the prepared sesame sticky sauce over the chicken in the pan.
• Do not pour the sauce over the skin if you want crispy chicken. 
• Toss the chicken gently in the sauce, ensuring each piece is well coated.
• Allow the sauce to simmer and thicken for another 1-2 minutes.

Serve:

• Transfer the chicken breasts to a serving plate.
• Garnish with the green parts of the sliced green onions.
• Serve hot, accompanied by rice or your favorite side dishes.
• Enjoy your delicious pan-fried chicken breast with stickysesame sauce!