In a small bowl, whisk together the firecracker sauce, sugar-free ketchup, soy sauce (or coconut aminos), rice vinegar, chili flakes, and hot sauce. Set aside.

Place a large skillet over medium heat. Add olive oil and sesame oil, allowing them to warm for about 30 seconds.

Add minced garlic and grated ginger to the pan. Sauté for 20–30 seconds until fragrant, being careful not to burn them.

Add the ground chicken to the skillet. Break it apart with a spatula and cook for 6–8 minutes until fully cooked and lightly browned.

Sprinkle in black pepper and salt. Stir well to evenly distribute seasoning.

Pour the prepared firecracker sauce over the chicken. Stir thoroughly to coat every piece.

Reduce heat to low and let the mixture simmer for 3–5 minutes. If you want a thicker sauce, sprinkle in a pinch of xanthan gum while stirring continuously.

Remove from heat. Stir in sliced green onions and garnish with sesame seeds if desired.