Add sesame seeds to a nonstick skillet over medium-high heat and cook until slightly toasted, about 2 minutes. Set aside. In a small bowl, combine maple syrup, water, soy sauce, ginger, five-spice powder, and sherry, and set aside. In a shallow dish, combine salt, pepper and flour. Add chicken, turning to coat. In a nonstick skillet, heat oil over medium-high heat. Add chicken, and brown on all sides, about 5 minutes. Add soy sauce mixture and reduce until it thickens, almost evaporating, about 2 minutes more. Dip chicken in toasted sesame seeds. Drizzle with any remaining sauce and serve.