For the Chicken:
1/3 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
1 teaspoon Worcestershire sauce
1 pound boneless, skinless chicken breast, cut into bite sized pieces
2 tablespoons all-purpose flour
For the Sauce:
3 tablespoons sweet chili sauce
2 tablespoons tomato ketchup
2 tablespoons honey
1 tablespoon fish sauce
2 tablespoon low sodium soy sauce
1/4 cup of water
2 teaspoons cornstarch
2 teaspoons toasted sesame seeds (optional)
Combine first 6 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
Preheat oven to 425 degrees. Remove chicken from the marinade. Add in flour to a medium sized bowl and toss to coat, shaking off excess. Line a jelly roll pan with parchment paper and add the chicken, spacing evenly across the pan. Bake 20 minutes, stirring once halfway through.
While the chicken is baking, combine chili sauce, ketchup, honey, fish sauce, and soy sauce in a medium sauce pan. Bring to a low boil and heat until thickened; about 6-8 minutes. Combine water and cornstarch in a small measuring cup, whisking until dissolved. Add to sauce mixture, bring to a boil.
Remove chicken from the oven and pour the thickened sauce, stirring to coat each piece. Place the chicken back in the oven and cook for an additional 5 minutes more. Sprinkle with sesame seeds and serve over hot cooked noodles or rice pilaf.