In a small bowl, combine 1 teaspoon of sugar and 2 1/4 teaspoons of active dry yeast with 1 1/4 cups of warm water. Let sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt.

Once the yeast mixture is foamy, pour it into the dry ingredients along with 2 tablespoons of olive oil. Mix until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Lightly grease a bowl with olive oil, place the dough inside, cover, and let rise until doubled in size (1 to 1.5 hours).

Gently punch down the risen dough to release excess air and shape it back into a ball.

Dice the chicken into 1-inch cubes and set aside.

In a bowl, whisk together 2 tablespoons of olive oil, 4 minced garlic cloves, 2-3 finely chopped red chilies, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.

Add the diced chicken to the marinade, cover, and refrigerate for 30 minutes to 4 hours.

Heat a skillet over medium-high heat and stir-fry the marinated chicken for about 8-10 minutes until fully cooked.

Preheat your oven to 450°F (232°C), placing a pizza stone in to heat up.

Once the dough has risen, roll it out into a 12-inch circle on a floured surface.

Transfer the rolled-out dough to a floured pizza peel or baking sheet.

Spread 1 cup of chili garlic sauce evenly over the pizza dough.

Sprinkle 2 cups of shredded mozzarella cheese over the sauce, adding provolone if desired.

Distribute the stir-fried chicken evenly over the cheese layer.

Bake in the preheated oven for 12-15 minutes until the crust is golden brown and cheese is melted.

Once baked, cool slightly and garnish with fresh cilantro, green onions, and optional sesame seeds.