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Marinate the chicken in red chilli paste, ground ginger, salt, pepper, and crushed garlic.
Heat a medium-large pot with 2 tbsp oil on medium-high heat. After 1 - 2 minutes, add the marinated chicken. Brown each side for 2 - 3 minutes until it turns golden brown. Cook on low heat for 15 - 20 minutes.
Remove from the pot and keep aside once it's cooked.
Add sliced green chillies to the same pot on medium heat with the leftover oil. Cook for 1 minute or until the chilli softens.
Next, add the teriyaki sauce, soy sauce, and water. Simmer on medium-low heat until it bubbles, about 2 - 3 minutes.
Next, add the chicken back in. Continue to cook on low heat for 5 minutes. Watch the sauce not burn or dry out; if it's too thick, add more water to thin it out.
When serving, garnish with freshly chopped spring onions and sesame seeds, and serve with rice or noodles and the Asian Slaw.