In a large mixing bowl, whisk together yogurt, chili sauce and sriracha; set aside. Heat olive oil in a large skillet over medium- high heat.
Add cornstarch, salt, onion powder and garlic powder to a gallon-sized resealable bag; seal bag and shake to combine. Add shrimp to the bag, seal and shake until shrimp is evenly coated.
Cook shrimp in the preheated skillet for 2 minutes on each side, or until lightly golden brown. Remove shrimp from the skillet and repeat until all shrimp is cooked.
Toss shrimp in prepared sauce until evenly coated. Garnish with green onion and sesame seeds before serving.