1. Prepare the Mango: First, peel your ripe mango. Carefully slice the flesh away from the pit, then dice it into small, uniform pieces. Set aside.

2. Make the Glaze Base: In a medium bowl, combine the diced mango, soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes (if using). Stir together until well combined.

3. Prepare the Cornstarch Slurry: In a small separate bowl, whisk together the cornstarch and water until no lumps remain.

4. Sear the Chicken: Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer, not overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer cooked chicken to a plate and set aside.

5. Simmer the Glaze: Reduce heat to medium. Pour the mango glaze mixture into the hot skillet. Bring to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, allowing mango to soften.

6. Thicken the Glaze: Re-whisk the cornstarch slurry, then slowly pour into the simmering glaze, stirring constantly. Continue stirring for 1-2 minutes until thickened.

7. Combine & Serve: Return the cooked chicken to the skillet, tossing to coat evenly with the glaze. Cook for 1-2 minutes to heat through. Remove from heat.

8. Garnish & Enjoy: Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately.