In a small bowl, mix together the soy sauce, honey, ketchup, crushed red pepper and chili powder. Set the sauce aside.
Heat the canola oil in a pot over medium heat. Add the onion and saute for 7-8 minutes. Add garlic and saute for 1 minute. Increase heat to medium-high; add chicken and saute until no longer pink, stirring occasionally.
Add the turmeric powder and stir gently. Add 1/4 cup warm water and bring to a boil. Reduce heat to medium-low, and simmer covered for 10 minutes. Then add the sauce and mix well.
Cover the pot and simmer over medium-low until chicken is cooked through and the desired thickness is reached, about 50-60 minutes, stirring occasionally.
Adjust seasonings to taste. Sprinkle with sesame seeds. Serve hot with rice.