Mix the sugar, sriracha sauce, fish sauce, and soy sauce together.
Heat a large wok on medium-high and lightly toast the cumin and mustard seeds until fragrant but not over-cooked.
Transfer the seeds into a grinder, blend well, and set it aside.
Put a decent amount of oil in the wok and cook the whole garlic cloves until semi-translucent and brown. Then take them out of the wok.
Add a little more oil to the still hot pan. Add thai chillies and cook for about 10 seconds. Then add the minced ginger and garlic to wok. Cook for a few seconds and nothing more, again.
Immediately add the finely chopped raw chicken. TIP: Spread the chicken throughout the wok so steam does not form water. (You can use pre-cooked chicken instead as well)
Let the chicken cook for about 2-3 minutes without mixing it, keeping the heat at medium high.
Mix the chicken using the spatula to flatten the chicken as you go. Pressing down on the chicken so it minces even more during the cooking process will give it a nice moist texure. Similar to cooking ground chicken.
Continue to stir until the chicken is fully cooked and any water that formed has evaporated.
Take a pair of scissors and cut the chicken into even smaller pieces-straight in the pan (you see me do this often on Instagram, right?).
Mix in the pre-mixed sauce, garlic cloves, and grinded seeds.