In a medium bowl, whisk together the brown sugar, buffalo sauce, cider vinegar, ginger, garlic powder, red pepper flakes, and smoked paprika until fully combined and smooth. Set aside. I like to make this sauce first so all the flavors have a moment to meld together while I cook the chicken.

Heat the chili oil in a large skillet over medium-high heat. Once shimmering, add the ground chicken and break it into small, bite-sized pieces with a wooden spoon. Season with salt and black pepper. Cook for 3-4 minutes, stirring occasionally to ensure even browning. Continue cooking for another 3-4 minutes until the chicken is cooked through with no pink remaining and the edges are lightly caramelized.

Pour the firecracker sauce from Step 1 into the skillet with the cooked chicken. Stir well to coat every piece. Reduce the heat to medium and simmer for 2-3 minutes, stirring frequently, until the sauce reduces and becomes thick and glossy, clinging to the chicken. The sauce should coat the back of a spoon when ready—I find this takes about 3 minutes but keep an eye on it to prevent over-reducing.

Divide the firecracker chicken over cooked rice in bowls. Top each bowl with sliced scallions and a sprinkle of sesame seeds for garnish, texture, and color.