Bake the potatoesPreheat your oven or toaster oven to 425°F. In a shallow small baking pan, coat halved potatoes with 1 Tbsp avocado oil. Bake for about 18 minutes, until edges are golden brown and just starting to crisp.
Season & pan-fryTransfer potatoes to a frying pan. Sprinkle with salt, pepper, and 2 Tbsp flour (or corn flour). Add a splash of avocado oil and fry over medium-high heat, turning potatoes, until they’re crispy.
Add the sweet chili sauceIn a small bowl, whisk together sauce ingredients—garlic powder, vinegar, soy sauce, ketchup, honey, chili sauce, and chili flakes—until smooth. Pour over crispy potatoes in the pan, tossing to coat evenly. Cook for about 3 minutes until the sauce becomes sticky and delicious.
Plate & garnishTransfer to a serving plate. Sprinkle with 2 Tbsp chopped green onion and 2 Tbsp sesame seeds. Serve hot!