In a small bowl, dissolve the sugar and active dry yeast in warm water at 105-115°F (40-46°C). Allow the mixture to sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the all-purpose flour and salt.

Once the yeast is frothy, pour the yeast mixture and olive oil into the bowl of dry ingredients. Mix together until a rough dough forms.

On a floured surface, turn out the dough and knead it for about 8-10 minutes.

Lightly grease a large bowl and place your kneaded dough inside, covering it with a kitchen towel. Let it rise in a warm spot for 1 to 1.5 hours.

Once the dough has risen, gently punch it down to release the air.

Cut the boneless, skinless chicken breasts into bite-sized cubes.

In a medium bowl, whisk together olive oil, minced garlic, chopped red chilies, soy sauce, honey, rice vinegar, sesame oil, and a pinch of salt and black pepper.

Add the cubed chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes.

Heat a skillet over medium heat and add the marinated chicken. Sauté for 8-10 minutes or until fully cooked.

Preheat your oven to 450°F (232°C). If you have a pizza stone, place it inside to heat up.

Turn the dough out onto a floured surface. Roll it out to your desired thickness and shape.

Carefully transfer the rolled-out dough onto a floured pizza peel or a baking sheet.

Spread a generous layer of chili garlic sauce over the dough.

Sprinkle shredded mozzarella cheese evenly over the sauce, followed by optional provolone.

Distribute the sautéed chicken pieces evenly over the layer of cheese.

Carefully slide the pizza into your hot oven and bake for 12-15 minutes.

Once baked, remove the pizza from the oven and let it cool slightly. Garnish with chopped fresh cilantro, thinly sliced green onions, and a sprinkle of sesame seeds.