Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the broccoli florets and let them sit untouched for about 1-2 minutes. Stir and continue cooking until they turn a vibrant dark green, around 3-4 minutes. Transfer to a plate and set aside.

In the same skillet, add the remaining olive oil. Once hot, add the ground chicken and cook undisturbed for a couple of minutes until browned on one side. Break apart with a spatula and continue cooking until fully cooked through.

In a bowl, mix together sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ground ginger. Whisk until well combined.

Once the chicken is fully cooked, pour the sauce mixture over it in the skillet. Stir well to coat the chicken pieces evenly. Continue cooking until the sauce thickens.

Add the sautéed broccoli back into the skillet with the chicken and sauce mixture. Gently stir to coat the broccoli in the sauce.