Preheat oven to 400 F.
Mix together the broth, soy sauce, sugar, tomato paste, ginger, garlic and vinegar and transfer to a resealable bag with the chicken. Allow to marinate in the fridge for at least 2 hours up to overnight.
Bring the chicken to room temperature and pat dry. Season with salt and pepper.
Heat the olive oil over medium high heat in a large cast-iron skillet. Brown on all sides then transfer to a plate.
Return the pan to the heat and add an additional tablespoon of olive oil over medium heat. Add the shallots and ginger and saute until soft and fragrant, about 2 minutes.
Add the persimmons, and nestle the chicken into the middle.
Mix the cornstarch with 1 tablespoon of the chicken broth.
Add the remaining chicken broth, vinegar, and tamari to the pan, along with the cornstarch broth mixture.
Transfer the pan to the oven and cook for 10-12 minutes or until an instant read thermometer inserted into the chicken reads 165 F.
Serve the chicken with the persimmon sauce, topped with cilantro and sesame seeds.