Place the chicken in a pot large enough to hold the chicken, add water to cover the chicken and bring to boiling over medium-high heat.
Reduce the heat to simmer and cover the pan with a lid, wait until the chicken is fully cooked (15-20 minutes).
Transfer the chicken to a cutting board and cut into 1-inch cubes, set aside.
In a small saucepan, add olive oil, sriracha sauce, rice vinegar, sugar and oyster sauce.
Place on the stove over low heat, bring to a simmer while stirring with a spoon.
When the sauce begins to bubble on the sides of the pan, remove from heat.
Add the chicken into the sauce, toss and stir with a spoon until evenly coated with the dressing, set aside.
Bring a medium pot of lightly salted water to boiling over high heat, reduce to simmer, add the frozen corn and cook 3-4 minutes until cooked through (stir occasionally), drain and set aside.
Cut half a avocado into 1-inch cubes.
Combine chicken, corns and avocado in a bowl, top with roasted sesame seeds to serve and enjoy!