Step 1: Prep the Chicken
Pat the chicken cubes completely dry with paper towels – this is crucial for achieving maximum crispiness. In a large bowl, combine cornstarch, garlic powder, salt, and black pepper. Add the chicken pieces and toss until every piece is evenly coated. Shake off any excess cornstarch.

Step 2: Make the Sweet Chili Glaze
In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and honey if using. Whisk together and bring to a gentle simmer. Add the cornstarch slurry (cornstarch mixed with water) and whisk constantly for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency. Remove from heat and set aside.

Step 3: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering and hot (test with one piece of chicken – it should sizzle immediately), add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary. Fry for 3-4 minutes on the first side without moving them – this creates that golden crust. Flip and cook for another 3-4 minutes until the chicken is golden brown and cooked through (internal temperature should reach 165°F).

Step 4: Glaze the Chicken
Remove the cooked chicken to a paper towel-lined plate to drain briefly. Transfer the chicken bites to a large clean bowl. Pour the warm sweet chili glaze over the chicken and toss gently but thoroughly until every piece is beautifully coated in that sticky, glossy sauce.

Step 5: Garnish and Serve
Transfer the glazed chicken bites to a serving platter. Sprinkle generously with sliced green onions and sesame seeds. Add a pinch of red pepper flakes if you like extra heat. Serve immediately while hot and crispy, with extra sweet chili sauce on the side for dipping if desired.