Heat olive oil in a large skillet over medium high heat. Add chicken and cook, breaking up, until cooked through. Drain excess liquid from the skillet, return to heat and season with salt.

Add minced garlic and ginger paste and cook for an additional minute.

Add brown sugar, chili garlic sauce, soy sauce, sesame oil, chicken broth and cornstarch and mix until combined. Continue stirring over heat until sauce thickens.

Remove from heat and garnish with sesame seeds and green onion before serving, if desired.