Combine 1 cup of warm water (105-115°F) with a teaspoon of sugar, then sprinkle 2 teaspoons of active dry yeast over the top. Let it sit for 5-10 minutes until foamy.

In a large bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Once the yeast mixture is foamy, add it along with 2 tablespoons of olive oil to the flour.

Lightly flour a clean surface and turn out the shaggy dough. Knead the dough for 8-10 minutes until it’s smooth and elastic.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.

While the dough rises, cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces.

In a mixing bowl, combine minced garlic, red chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes to create a flavorful marinade.

Allow the chicken to marinate for at least 30 minutes.

Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes until fully cooked.

In the last minutes of cooking, preheat your oven to 450°F (232°C).

Once the dough has doubled in size, punch it down to release the air. Roll the dough out on a floured surface into a 12-inch circle.

Spread chili garlic sauce over the dough, then sprinkle 2 cups of mozzarella cheese on top. Top with the cooked chicken pieces.

Slide the assembled pizza into your preheated oven and bake for 12-15 minutes until the crust is golden-brown and cheese is bubbly.

Garnish with fresh cilantro, green onions, and sesame seeds before slicing.