In a large skillet or cast iron pan with high sides, heat the sunflower or coconut oil over medium heat. Add the ground chicken, sprinkle with salt, and cook, breaking it apart with a wooden spoon, until it's no longer pink and cooked through.
Stir in the minced garlic and ginger, and cook for about 1 minute until fragrant.
Add the chili garlic sauce and brown sugar to the pan and cook for an additional 30 seconds, stirring to combine.
In a bowl, whisk together the soy sauce, sesame oil, and 1 1/4 cups chicken broth. Pour the mixture into the skillet with the chicken, and bring to a simmer.
In a separate bowl, mix the remaining 1/4 cup chicken broth with the cornstarch until smooth. Pour this into the simmering chicken sauce, stirring quickly until it thickens. Let it simmer on medium-low heat for about 3 minutes, adding more chicken stock, 1 tablespoon at a time, if the sauce gets too thick.
Remove the skillet from heat and stir in the sesame seeds and green onions.
Serve immediately over rice, on lettuce leaves, or chilled as a salad topping.