Dice the bell pepper into chunks and ginger into small pieces. Set them aside.
Cut the chicken into cubes and toss the cubed chicken pieces with the cornstarch.
Cook the chicken chunks in extra virgin olive oil until they are browned on all sides. You will need to do this in batches.
Add the following ingredients directly into the slow cooker - soy sauce, rice wine vinegar, brown sugar, sweet chili sauce, red pepper flakes, chopped ginger, and ketchup.
Mix the sauce, add the chicken and cook on high for 3-4 hours.
Add the bell pepper when there is 1 hour cooking time left.
Serve with white rice and garnish with sliced scallions and sesame seeds.