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Place shallots, garlic, cinnamon, star anise and oil in a large skillet over medium high heat. Cook, stirring frequently, unit shallots turn brown and garlic is golden brown, roughly 10 minutes. Remove from heat and allow garlic to continue cook from the oil's residual heat.
While the shallots and garlic are cooking, combine the ground peppercorns, both types of chili flakes, paprika, allulose, and sesame seeds in a large, heatproof bowl. Then mix in the soy sauce and ginger.
Remove the cinnamon and anise from the oil and then pour through a strainer, either directly into your chili mixture, or a large measuring cup which you can then pour into the chili mixture. Stir and allow the flavors and aromas to bloom.
Dump the strained garlic and shallots on to a cutting board and thoroughly chop. Add the chopped mixture to the chili oil, stir and allow to cool before serving.