To begin, whisk the egg whites along with soy sauce and oats. Add the chicken pieces to it and allow it to rest for about 20 minutes.
Preheat the oven to 190 C. Grease a baking dish with cooking spray. Place the chicken in the baking dish along with its sauces and drizzle oil over it.
Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink and the chicken is getting crisp - for about 10 minutes. Once done, remove from the oven.
Now for the sauce, whisk together the soy sauce, palm sugar, chilies and vinegar. Add the oats and 1 cup of water and whisk again. Keep the sauce mixture aside.
Heat a teaspoon of oil in a wok over high heat; add the sesame seeds, ginger, onion and garlic. Saute for a few seconds, add the oat sauce mixture and the grilled chicken. Toss on high heat until the chicken gets well coated with the sauce for a good 4 to 5 minutes.
Once done, check the salt and spices and serve hot.