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.

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

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.

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.

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!