In a small bowl, combine chicken broth and cornstarch until smooth. Set aside.
Heat the sesame oil in a large skillet, over medium heat.
Add in the chicken to brown meat, about 4 minutes.
Mix in soy sauce, ketchup, paprika, cumin, and garlic powder.
Simmer, stirring occasionally for 3 minutes to blend flavors.
Pour the chicken stock mixture over the chicken. Stir to combine.
Continue to cook for another 5-7 minutes, until the chicken is cooked through and the sauce has thickened. (Note 3)
Serve over rice, cauliflower rice, or spaghetti squash. Sprinkle with sesame seeds, optional.