1. In a small bowl, whisk together soy sauce, buffalo sauce, and brown sugar. Set aside.

2. Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).

3. Add ground chicken to the skillet. Break it apart with a spatula and cook for 6–8 minutes until browned and cooked through.

4. Pour the firecracker sauce into the skillet and stir to coat the chicken. Let simmer for 3–4 minutes until the sauce thickens and clings to the meat.

5. Assemble the bowls by adding cooked white rice to serving bowls. Top with firecracker chicken.

6. Garnish with chopped green onions and sesame seeds. Add red pepper flakes for extra heat if desired.

7. Serve immediately, or store in airtight containers for up to 4 days.