Combine soy sauce, olive oil, garlic powder, ginger powder, salt, and black pepper in a bowl to form a marinade.

Coat the chicken wings with the marinade by tossing them together. Cover the bowl using plastic wrap and place it in the refrigerator for at least 1 hour, allowing the flavours to meld.

Preheat the oven to 200°C (392°F).

Arrange the marinated chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 20-25 minutes, or until the wings attain a golden brown hue and are fully cooked. Flip them midway during the baking process.

While the wings are baking, prepare the sweet chili glaze. In a small saucepan, combine sweet chili sauce, honey, rice vinegar, and sesame oil. Cook over medium heat, stirring continuously, until the mixture slightly thickens. Remove from heat.

After the wings have baked, take them out of the oven and generously brush each wing with the sweet chili glaze.

Place the glazed wings back in the oven and bake for an additional 5 minutes, allowing the glaze to caramelize.

Retrieve the wings from the oven and allow them to cool for a brief period.

Transfer the wings onto a serving platter and sprinkle sesame seeds and sliced green onions on top for a decorative touch.

Present the hot sweet chili chicken wings as an appetizer or main dish.